I don’t do this when I’m traveling, but at home, with access to meds, just occasionally…
Recipe: Taste of Thai Red Curry Paste packet, Taste of Thai light Coconut Milk…
5 robust red potatoes. Pkg chicken strips, frozen is ok.
Olive oil in pan, low heat, lidded pan, cook sliced and diced red potatoes and chicken strips, with curry paste. About 20 min. Do not inhale the fumes: you will cough your head off. It gets better after the coconut milk goes in.
Add coconut milk. Stir. Increase heat just a little, til it bubbles. I cook rice in a rice cooker and do enough for several meals: it reheats well in the microwave. So it’s just about 3-4 minutes to reheat. Serve curry over rice. Serves 4, or serves 2 meals for 2 people. 😉
Yum!
Hmmm… I’m assuming the thing that sets off your sensitivities is the potatoes. Could you sub yams or sweet potatoes? I’d think that the sweet potatoes would be lovely with the coconut milk and curry.
I never add potatoes to a curry. In my experience anything can do – I most often use mini-corn, zucchini, spring onions or leeks and mushrooms but have used carrots and whatnot too. I guess the onions is out for you but my point is that most greens work 🙂
The more delicate greens doesn’t hold for long cooking, though, so I add those just prior to serving (while corn and such gets the fry treatment).
BTW, I use peanut oil for cooking Asian food. It do make a difference.
I love good food!
Sounds delicious!
Your heading made me think of the nightshade plant, and an experience I had early on as a gardener. An unusual plant was growing in my garden; at that time I was pleased to see anything grow. But after a bit, its symmetry and black berries made me a little thoughtful, so I checked it out. Yep, I was growing deadly nightshade! I dug it out rather quickly after that 🙂 .
Thought I’d pass this along — you’ll no doubt want to make substitutions for the two proscribed ingredients — She has many other nifty recipes you might wish to explore — that cake with whiskey looks intriguing (right side bar).
http://wovensunshine.wordpress.com/2012/04/04/thai-chicken-soup-with-sticky-rice-a-la-game-night-with-neal/
That sounds fantastic. I think I can find all the ingredients easily except…lime leaves? How/where, short of getting my own lime tree?
Oh, and, this for giggles
http://vache41.wordpress.com/2009/03/24/eddie-izzard-parle-francais-comme-une-vache-espagnol/
Heheheh…
Yes, potatoes are nightshades. Don’t chili peppers resemble tomatoes? Both nightshades. 😉
I’ve always found it interesting how rapidly and thoroughly the New World nightshades penetrated the Old World after Columbus. What’s Thai cooking without those super-hot tiny little chili peppers of theirs?
CJ, that sounds great, very easy too. I’ll have to remember to get that Thai red curry packet, I’ve seen it. Should have some coconut milk on hand.
I think I’d skip the potatoes and substitute some more veggies….like snow peas, finely chopped chard and, because I can eat them, mild onions like leeks or green onions. Not sure about the ingredients in a processed red curry paste but I’d try to work from raw ingredients that are NOT inflammatory. Doing otherwise just makes the inflammation go crazy so it’s not worth it. Same with bread….that’s definately a no-go at my house. All that grain is just an inflammatory nightmare for me.
I have loved rice cookers in the past, but am leaning away from rice right now. Even the organic stuff.