Wednesday, September 2, 2015

Back to School 30 Minute Meal

Thai Chicken Curry with Haricot Verts and Sweet Peppers just 30 Minutes!

With the school year beginning, gone are days with enough leisure to properly lay the table, to artfully arrange the appetizers, to bring the cheeses to room temperature without haste, and to stretch the bedtimes.  Now, it's all about the 30 minute meal, the one that can be quickly prepared while simultaneously helping with homework, cleaning out lunch boxes and ensuring piano is practiced. This is the meal that must be cleaned up before everyone is to bath and bed, that is, before 8:00.  Autumn -- welcome back!

If you are looking for a fresh idea that everyone in the family will enjoy and can also be done quickly,  consider this easy, but delectable fave -- Thai Chicken Curry. Oh, by the way, this dish only uses one pan, for quick clean up!

Here is how to do it:

What you will need:

First, you will need a quality curry paste.  I prefer Kanokwan (to the left).  In my house, one package lasts months. It is very spicy and therefore, not much is needed. If you cannot find it in you local grocer, you can get it online:

1-3 teaspoons of Curry Paste (above)
1.5 cups Basmati Rice
2 Red Peppers
5 shiitake mushrooms
6-8 chicken cutlets
1/2 lb green beens
2 cans of Coconut milk
1/8 cup soy sauce
2 tablespoons of brown sugar
3 limes 

Since the rice and the preparation of this dish take about the same time, go ahead and cook the rice (bring 3 cups of water to a boil, add 1 1/2 cups of rice with some olive oil and salt, and simmer for 20 minutes)

In a large saucepan, sauté the cutlets in some vegetable oil. Olive oil can be used as well, but it tends to have a low smoke point, causing food to brown or burn more quickly. Therefore, vegetable oil is more ideal.

If the cutlets aren't too thick, time them for 3 minutes on each side.  For thicker cuts, do at least 4 minutes on each side.

While the cutlets are cooking, slice the pepper into thin strips and do the same for the mushrooms. Take the ends off the green beans.

Once the cutlets are done, take them out of the pan and set them aside.  Leave all the juices in the pan. 

 Into the same pan that was used for the cutlets, add the peppers and green beans, and some salt/pepper. Cook for 2 minutes.

Add in the mushrooms and cook for another 2 minutes.  Add in 1 teaspoon of curry paste.  If you prefer more kick, and if the dish is not being shared with children, add in more!  More curry paste can also be added into the pan after the children's portion has been plated.

 Stir in soy sauce and brown sugar.

Sauté for 3 more minutes. 

Cube chicken and add to sauté pan.  Squeeze 2 limes over the curry and serve with rice.
Garnish with some fresh basil. 

Everyone is going to love it!

If you have been following this site, you know that I am devoted to my All Clad cookware.  I saw that many of my faves are on sale at Sur La Table. If you need new pots, check them out here:

I also treasure my Staub cast iron pots, and while cyber-oogling the Sur La Table site,  I found these gorgeous creatures on sale in a beautiful deep, autumnal green (perfect for cleaning). Gorgeous! I think you'll be seeing them soon in some of my cooking posts.

Check them out here:

Also, if you would like another family favorite, 30 minute meal, check out a post that I did this summer -- it's delicious:

Shopping the Farmer's Markets in East Hampton.
The summer season is about to close!

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