So, You WANNABE a Chef? PART 2
Red Curry Carnival
Guess who's back, back again?
Sorry to disappoint, but it's not Slim Shady; just your neighborhood magician in the kitchen.
Does that picture look unappetizing? I'm not much for presentation but I promise it tastes better than it looks.
Red Curry Paste, Garlic Powder, Spinach, Red Peppers, Mushrooms, Onions, Chicken Breast, Rice Noodles, Chicken Broth, Pepper & Salt, Butter, Flour
Casting the Spell:
Fry, grill, or bake your chicken breasts until they are completely cooked (unless you enjoy getting food poisoning, which is totally not what I'm suggesting here...please just do yourself a favor and make sure it ain't raw) then cut them into small cubes. In a separate pan, sauté the mushrooms and onions in some butter then add the chopped spinach and sliced red pepper until it all melts together. If at this point it looks a bit like tangled seaweed that's washed up on shore then you're doing it right. Bust out the old cauldron and pour some of that chicken broth in. I know what you're thinking. HOW MANY CUPS?!
Well, here's the thing..I don't measure any of my ingredients, which probably makes me the worst home chef on the planet. Remember folks, the key to all of my recipes is to wing it.
Add garlic powder, salt & pepper, and however much red curry paste your little heart desires to the broth. Once the pot is steaming, go ahead and plop the ocean floor concoction in along with your chicken. Let the flavors soak up for...oh I don't know, 7 hours or so. Just kidding!:)
Ain't nobody got time for that!
It takes about 20 minutes until the mixture becomes a little thicker. If you're impatient like I am then feel free to add some flour to the broth.
Now all you gotta do is throw in a handful of rice noodles and repeat after me:
I wish I could have thought of something more clever there but my days of wizardry are long gone.
Get your munch on!