Thai Chicken Curry

Have you ever done something incredibly stupid and you can't fix it? You have that moment where you wish you could just rewind life for those stupid moments and do things a little differently? I had one of those stupid moments while making dinner last night.

I Spilled Red Curry Paste on my very light carpet. (Gasp)! I'm an idiot. I opened up a brand new bottle and I wasn't worried about it because it said PASTE...nobody mentioned that there would be a bunch of LIQUID on the top. So I opened it and out the liquid came. We just moved into this apartment and right before we moved in they put BRAND NEW CARPET...so it makes me all the more sad. After all my efforts to get it out it is still there. It went from a red, to an orange, to a neon yellow (think high lighter), and now to a dull yellow with slightly bleached carpet around it. The bleached part really doesn't bother me...you can hardly tell and really it is better than it what it did look like but still....I guess I will call a professional and see how much they will charge me to get it out, if they even can.

Moral of the story: When making this dinner....be CAREFUL with the curry paste. Seriously.

BUT the dinner was delicious and I'm glad I made it. This is the second time I made it and I made some changes because there just wasn't enough "heat" to it. When I think Curry I think spicy and there wasn't any at all last time. This time, with some adjustments the dish came out quite delicious.

This recipe was adapted from This Real Simple Recipe. 

Thai Curry Chicken 

Ingredients: 

1 Cup long grain white rice

2 tablespoons canola oil

2 chicken breasts

Salt and pepper to taste

2 red bell peppers, sliced

3 tablespoons red curry paste

1 teaspoon Cayenne pepper (more or less depending on how spicy you like it!) 

1- 15 oz. can coconut milk

1 lime, cut into wedges

Handful of fresh basil leaves

Directions: 

1. Cook the rice according to the directions on package. 

2. Cut the chicken into strips and season with salt and pepper. 

3. put oil and chicken into skillet and cook until golden brown or until cooked all the way. About 2 to 3 minutes per side. Then remove from the skillet. 

4. Put the bell peppers into the skillet with 1/4 cup of water. Toss frequently until the peppers are tender, about 3 to 4 minutes. 

5. Next, add the curry paste, cayenne pepper, coconut milk and simmer for 3-4 minutes. 

6. Return the chicken into the skillet and coat with the curry sauce. Serve over rice and garnish with lime wedges and fresh basil. 

I highly recommend this recipe but I DO NOT recommend spilling curry paste on your carpet...it's definitely not a good thing. Hope you like this one! 

ENJOY!