Saturday, May 10, 2008

Rosy's Corner

Thai Chicken and Jasmine Rice

1 lb of chicken breast cut in to 1 inch pieces (you can also use chicken thighs)
1/2 small package of mushrooms (your choice)
1 small red pepper cut in to 1 inch pieces
1 small can of Geisha bamboo shoots
1 large clove of garlic minced
1 inch slice of onion chopped
1 can of coconut milk (Goya)
1/2 tsp of red curry (McCormick)
1/2 Tumeric (McCormick)
1/2 tsp salt
1/2 tsp pepper
1 tablespoon of Wesson peanut oil
1 tablespoon of Tyling Naturals sesame oil
1 tablespoon of chopped fresh ginger
1/2 can of Lesueur peas

Saute the onion, garlic, red pepper, ginger, bamboo shoots in the peanut and sesame oil.
Once the onion is clear in color then add the mushrooms, red curry and Tumeric.
Let it boil then bring temperature down to medium until sauce gets thick. Set aside.
In the same pan, add the 1/2 tablespoon of sesame and peanut oil and fry the chicken
until golden brown. Once chicken is golden brown, add the sauce that was set aside.

For Jasmine rice

1 cup of Mahatma Jasmine rice
1/2 teaspoon of sesame oil
salt and pepper to taste

Take 2 cups of water, add a pinch of salt and a pinch of pepper and a teaspoon of sesame oil.
Bring water to a boil, add 1 cup of rice and cover. Once the water has evaporated, lower
temperature to low and cook for about five (5 minutes) then turn the rice around and cook
for another five (5) minutes.

This dish feeds about four (4) people as a main course, but (6) people as an appetizer shown here

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