(not every Tuesday. just this past Tuesday)
Inspired by my cousin, Matt Vandre, who cooked something like this for us when we visited him in Bristol.
Ingredients
2 Tbsp thai curry paste (I used green - the stuff in the tub by Mae Ploy)
1 can coconut milk
carrots, sliced into thin "coins"
chicken breasts, maybe 12 oz, sliced fairly thin
1 onion, sliced (1 cut across equator, rest o cuts longitudinal)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small head broccoli, florets only
8 oz snow peas
1 can water chestnuts, sliced
ginger, minced - about a marble-sized piece
juice of 1 lime plus more for garnish
Cook curry paste, coconut milk, carrots, and chicken until carrots are soft and chicken is done. Add onion & ginger. Add everything else. Serve over rice.
If I have fresh basil on hand, I'll use it next time.
Cilantro would also make a nice garnish.
All 3 Wilands liked it. Spice level good.
