Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

HungryChris

HungryChris

6 hours ago, ElsieD said:

 

That curry dish looks amazing.  Is there a recipe you can point me to?

It is shamefully simple. I use Trader Joe's Thai Red Curry Sauce ( which I see is now available on Amazon) https://www.amazon.com/Trader-Joes-Curry-Sauce-Ounce/dp/B0081TN310   and usually use leftover chicken. This time it was pieces I cut from the Korean BBQ chicken I did the other night.

I start with a little peanut oil in a hot wok, to which I add any vegetables suitable for stir fry, this time it was onion, cubanelle peppers, zucchini coins, carrot slivers and some chopped garlic. When the vegetables are just about done, I add the curry sauce, chicken, and a wee bit of chili oil to bring up the heat a little bit and serve it with jasmine rice.

HC

HungryChris

HungryChris

1 hour ago, ElsieD said:

 

That curry dish looks amazing.  Is there a recipe you can point me to?

It is shamefully simple. I use Trader Joe's Thai Red Curry Sauce ( which I see is now available on Amazon) https://www.amazon.com/Trader-Joes-Curry-Sauce-Ounce/dp/B0081TN310   and usually use leftover chicken. This time it was pieces I cut from the Korean BBQ chicken I did the other night.

I start with a little peanut oil in a hot wok, to which I add any vegetables suitable for stir fry, this time it was onion, cubanelle peppers, zucchini coins, carrot slivers and some chopped garlic. When the vegetables are just about done, I add the curry sauce and a wee bit of chili oil to bring up the heat a little bit and serve it with jasmine rice.

HC

×
×
  • Create New...