This turned out to be a very agreeable meal for both of us since we both enjoyed it.
Thai Red Curry Chicken
Makes 2 servings
1 tablespoon peanut oil
12 oz. chicken breast, sliced, seasoned with salt and pepper
1 cup sliced red onion
1 tablespoon red curry paste
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 cup canned lite coconut milk
1/2 cup low-sodium hicken broth
1 teaspoon fish sauce
1/2 teaspoon light brown sugar
2 teaspoons fresh lime juice
1 teaspoon cornstarch
2 cups chopped fresh spinach
Chopped dry-roasted peanuts, chopped (optional)
Diced red bell pepper (optional)
Heat oil in a saute pan over medium-high heat. Add chicken and saute until brown on both sides and cooked through, 4-5 minutes; transfer to a plate.
Add red onion to pan and cook until soft, 2-3 minutes. Stir in curry paste, giner, and garlic, and cook 1 minute.
Combine coconut milk, broth, fish sauce, and brown sugar. Stir mixture in pan, scraping up any browned bits on bottom Bring mixture to a simmer; cook until slightly reduced, 5 minutes.
Whisk together lime juice and cornstarch and whisk into pan until thick, 1 minute. Return chicken to the pan and add spinach, tossing with tongs until wilted.
Garnish chicken curry with peanuts and bell pepper, if desired. Serve over Basil-Lemon Noodles (recipe follows).
Basil Lemon Noodles
6 oz. rice stick noodles
1 tablespoon fresh lemon juice
1 tablespoon sesame or peanut oil
2 teaspoons light brown sugar
2 teaspoons minced lemon zest
1 teaspoon chili garlic sauce
3 tablespoons chopped fresh basil (or 1 tablespoon dried)
Salt to taste
Soak noodles according to package directions. Drain noodles, rinse in hot water, and drain again; transfer to a bowl.
Whisk together lemon juice, oil, brown sugar, zest, and chili garlic sauce in a bowl. Stir mixture into noodles, then add basil. Season noodles with salt.
Adapted from Cuisine at Home for Two