Brain dump #2 - Thai chicken

[Tab]

Let's see if I remember this right... I get a package of chicken thighs (boneless), slice them into little cubes. Stir-fry them in some light oil (could even be sprayed with Pam).

Then I add a couple of cans of coconut milk. Red curry paste. If you're curious, vary also by adding in those little mushrooms (name escapes me), even chilis or something.

Then add in brown sugar. This is key, and the second thing I add is Saigon Cinnamon (although any cinnamon will do), cook up some Thai rice noodles (they cook quickly) add them in, and finish with as much fresh basil (chopped) as you can manage.

The brown sugar makes it sweet, the cinnamon seems to be the magic touch.

Oh, sometimes I'd toss in pine nuts or something too if I had them around.

Once you're done with the chicken, the rest finishes up really quick. Haven't made it in a while but now I'm getting hungry for it.

I used the chicken thighs because they were darker and fattier and more flavorful. Boneless breasts just don't have the same qualities.

[elleng]

1. Thanks,

and I agree about the thighs.

[Tab]

2. I made it tonight and realized I forgot to mention one ingredient

Fish sauce. Toss it in. A few tablespoons.

[hippywife]

3. I usually prefer a spicy peanut sauce

but I may give this a whirl one day. :hi: