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Thai Red Curry Chicken and Jasmin Rice

Ok, noticeably, most of my posts are about baked or non baked sweets.  Well I am throwing you a curve ball, because its my blog, and I can do that.  Well really, I am only doing it because this meal is so fantastically good, that not sharing it seemed like a sin….and I don’t need anymore junk tacked onto my CON list when I get to the pearly gates.

What you need:

  • 3 boneless skinless chicken breast, cut into about 1 inch chunks
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • a handful or 2 of snow peas
  • 2 carrots julienne cut thin
  • 1 can coconut milk
  • 2 tbsp red Thai curry paste(more or less to taste)
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • small amount of olive oil
What you do:

In a skillet, cook chicken until brown on the outside, but still pink in the middle.  Remove chicken and set aside.  Add oil to skillet and heat over med heat, add garlic and cook until lightly browned.  Add in rest of veggies and saute until softened.  Add chicken back into skillet.  In a bowl, mix coconut milk, curry paste and salt.  Add to skillet with chicken and veggies, and cook over med heat about 7-10 minutes until chicken is fully cooked.

Serve over rice, or not!

Choclate chip brownie cupcakes with malted ganache

I heard a new word recently, I’m not sure if it was on Dr. Phul, Dr. Poz or Smoprah (names changed to protect the innocent).……Oh yeah it was Moderation.  It’s some fancy diet thing where you eat moderate amounts of everything and nothing in excess.  I dunno, I’m not buying it, it wont stick.  I prefer to eat nothing green ( its the color of mold, and who wants eat mold?) and lots of things with chocolate (antioxidants!), butter (dairy!) and sugar ( its a plant, so there!).  I am planning on writing a book, “The Doughnut Diaries: One Woman’s Quest for the Ultimate Muffin Top”.  It will probably be in the diet section, but it should really be in self-help, because deliciousness is a life choice.

Brownie Recipe here.

Cookie recipe here.

I used a size 18/8 scoop to scoop little balls of cookie dough into the center of each cup in a cupcake pan, then I filled the rest of the cup with brownie batter and baked at 350 for about 20-25 min.

Malted Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1/3 cup malted milk powder
  • 1/2 cup milk chocolate, chopped or chips
  • 3/4 cup dark chocolate, chopped or chips
Whisk cream and malted milk powder in a small saucepan and bring to a gentle boil, remove from heat immediately and pour over chocolate (that’s in a bowl, obviously) and let melt for about a minute, whisk to combine.  I dunked the tops of my cookiebrowniecupcakes in the ganache.

I’m linking to: