What’s for Dinner Wednesday?
Care to share what’s going to be on your plate tonight? The Hungry Dudes want to know!
Ordering takeout? Leftovers? A light and simple creation before the holiday feast?
Tonight I’m having Thai red chicken curry, also known as Gaeng Ped Gai. It’s normally ordered in restaurants with bell peppers;  and sometimes zucchini and red onion. I opted to just use bamboo shoots and red onion.
Recipe found at AllRecipes.com 
Gaeng Ped Gai
Ingredients
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Directions
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes. 
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro. 
 
**The only adjustment I’d make is to not use as much cornstarch as they suggest, it is too thick in my opinion. (My mom doesn’t use any.) You can always add more later if needed. If you’re really into thai cooking, add a little crushed red pepper flakes while it’s simmering.
What’s on your plate tonight?

What’s for Dinner Wednesday?

Care to share what’s going to be on your plate tonight? The Hungry Dudes want to know!

Ordering takeout? Leftovers? A light and simple creation before the holiday feast?

Tonight I’m having Thai red chicken curry, also known as Gaeng Ped Gai. It’s normally ordered in restaurants with bell peppers;  and sometimes zucchini and red onion. I opted to just use bamboo shoots and red onion.

Recipe found at AllRecipes.com

Gaeng Ped Gai

Ingredients

  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast halves - cut into thin strips
  • 1 tablespoon Thai red curry paste
  • 1 cup sliced halved zucchini
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup sliced carrots
  • 1 onion, quartered then halved
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can light coconut milk
  • 2 tablespoons chopped fresh cilantro

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

 

**The only adjustment I’d make is to not use as much cornstarch as they suggest, it is too thick in my opinion. (My mom doesn’t use any.) You can always add more later if needed. If you’re really into thai cooking, add a little crushed red pepper flakes while it’s simmering.

What’s on your plate tonight?