In the world of takeout, Thai food reigns supreme. I live above a Chinese restaurant and across the street from both a sushi place and a Chicago-style deep dish pizza institution, but when I feel the overwhelming need to not cook my own dinner, I inevitably dial my favorite Thai food restaurant’s delivery hotline.
I also always order curry, because I’m boring/I know what I love and don’t feel the need to expand my horizons/curry is just good ok?/I’m boring. The combo of sharp spices and creamy coconut milk is crave-worthy, and on more culinarily-inspired days, I find myself hunting for ways to incorporate it into other dishes. The below is an awesomely homey and super simple Thai-inspired chicken and rice dish which is curry-ish but not overly so, and basically demands that you put a bunch of things in a pot and then walk away until you’re hungry. It’s almost like take-out, except you don’t have to scream down to the delivery guy that your apartment’s buzzer doesn’t work. And you also don’t have to tip him.
Kendra Vaculin is a junior at Northwestern University and needs to clean her kitchen really badly. She blogs about food and fashion at North South East Dressed and counts the ability to rap the books of the Bible among her special skills. Catholic school. That happened.
Thai-Style Chicken and Rice
Adapted from Martha Stewart
Makes 4 servings
Red curry paste is this super concentrated glop stuff that you can find in a jar in the Asian foods aisle in your supermarket. It’s definitely possible to make your own if you have the time (curry, lemongrass, kaffir lime, galangal, coriander, fish paste and red chili peppers) – an activity that will make your house smell like angels. The store-bought paste does just as well, however, and will keep in your fridge for all of eternity. You didn’t hear it from me, but blending a few spoonfuls with cream cheese makes an awesome dip. Anyway:
1 tablespoon olive oil
2 large boneless, skinless chicken breasts, cut into one inch cubes
Salt and pepper
1 can (14.5 oz) light coconut milk
1 ½ cups light sodium vegetable broth
2 teaspoons Thai red curry paste
1 cup jasmine rice
3 ½ cups chopped vegetables (I did carrots, broccoli and green beans)
In a large pot over, heat olive oil over medium-high heat. Season chicken cubes with salt and pepper and brown them, flipping regularly, in the pot for 3 – 5 minutes. Remove chicken from pot and set aside.
Add coconut milk, broth, ½ cup water and curry paste to pot; stir and bring to a boil. Mix in rice and add chicken. Cover pot, reduce heat to medium-low and let simmer without stirring for 15 minutes, or until rice is almost entirely cooked.
Mix in vegetables. Cover pot and cook for an additional 10 minutes, or until vegetables are tender. Serve in big heaping ladle-fulls, or use a fork and attack the pot directly.
Tags: college life