Blue Apron ~ Thai Chicken Curry

I am back to cooking again!  Tonight a made a wonderful dish of Thai Chicken Curry with Carrots and Bok Choy.  This dish combined mildly yellow curry paste with coconut milk with sautéed pieces of chicken breasts.  This was served on top of Jasmine rice.  I served this in a bowl, but the rice absorbed much of the curry-coconut sauce.  The end result was delicious!

5 Stars

Made:  Christmas Dinner

Blue Apron ~ Trinidadian Chicken Curry

Tonight's dish was influenced by the Caribbean island of Trinidad, combining Indian curry with coconut and lime.  I "marinated" the chicken in the curry seasoning before making the grits in coconut water, mixed with lime zest.  The curry wasn't especially spicy, but made a nice contract with the sweet, creamy grits.  The grits were topped with wilted collard greens, curry chicken and toasted coconut flakes.  Interesting flavors.

3 Stars