Thai Curry with Chicken
So this particular Thai Curry dish is similar to my Panang Curry, so nothing new per-say, but I wanted to document what I did. As some of you know, this blog is my pseudo food diary. Sometimes I come up with mind-blowing concepts, and other times, it's a simple post-recording of my inner foodie's creations. I served this one a little differently because I wanted to go low carb. I used cauliflower rice, and a hard sauté of veggies. I will explain what a hard sauté later. Mise-en-place-begins Start chopping up all the veggies and ingredients you want to add. Diced up the green onions and set them aside. Do the same thing with the Cilantro. Save the ends, too, which we will add to the Wok too. The ends have amazing flavor. Have a lot of Basil on hand too. Let's not forget the Kaffir leaves, which are optional but are a great addition to this recipe if you can get them. Lots of garlic!!!! These are sweet mini peppers.