I love Thai food. I love Indian food. I love to combine them!! My small town grocery store has a tiny international section and an extremely limited selection of curry pastes and sauces. So I like to pick one and make a combo dish. So Indian curry paste with coconut milk, ginger and basil. And quinoa because I was out of rice.
I started by sauteing frozen chicken on high in olive oil with salt, pepper and curry powder, covered in a deep skillet. Meanwhile I peeled and chopped a sweet potato, 2in ginger root and yellow onion. I added the sweet potatoes and onions on top of the sizzling chicken and replaced the cover. After a few minutes I added minced garlic, and ginger to the top of the sweet potatoes and onions. A few minutes later I pushed everything to the sides of the pan, and placed 2 big globs of the curry paste into the hot oil in the center, stirring in tiny circles for a minute or so keeping it in the center of the pan. Then I stirred everything heavily mixing it all together and turning down the heat to med-high. After a couple of minutes I threw in the basil leaves and poured over a half a can of WELL SHAKEN coconut milk.
I then closed the lid and walked away. 10 minutes later the basil is dark and wilted, the coconut milk is well combined with the veggies, and chicken, put with steamed quinoa it made a delicious Thai/Indian Sunday Dinner.
- 1 Large Sweet Potato
- 1 Large Yellow Onion
- 2 Tbsp any Curry Paste
- 1/2 can Coconut Milk well shaken
- 1 handful fresh basil
- 2 inch piece fresh ginger root, peeled and sliced
- 1 Tbsp minced garlic
- 4 frozen chicken breasts
- 1 Tbsp olive oil
- 1 Tbsp generic Curry Powder
- 1 cup dry quinoa steamed with 2 cups water, salt and pepper
I hope you all enjoy this recipe and I would love to try yours!! Please follow me on Instagram and I will follow you!