we went to thailand for dinner

Thai Chicken

adapted from Bon Appétit Magazine

I was in the mood for some serious Thai food, but didn't want to order take out. Had to keep my life complicated and cook my own food. I found this recipe on an awesome app - it's called Epicurious; it's the bomb.com if you don't know what to fix and need some legit inspiration. So, for dinner I made Thai chicken over jasmine rice; frozen, store-bought wontons; and a sweet and spicy cucumber salad. Very light, but totally filling. Dessert is suggested, but not necessary.

1 14-oz can light unsweetened coconut milk

2 tablespoons Thai red curry paste

1 tablespoon minced peeled ginger

1 cup low-salt chicken broth

2 tablespoon cornstarch

1 1/2 lb skinless boneless chicken breast halves, cut into 1/2 inch pieces

2 tablespoons fish sauce (Don't be scared)

2 tablespoons fresh lime juice

1 small red bell pepper, chopped

1 cup sliced green onions

1 1/4 cup chopped fresh basil

2 cups fresh broccoli florets, blanched

Stir coconut milk, curry paste, and ginger in heavy large skillet over medium-high heat until paste disolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions, broccoli and basil and cook 4 minutes. Season with salt and pepper. Serves 6-8 people.

Prepare rice according to directions. Three cups of cooked rice is usually enough for three hungry people. To serve, spoon thai chicken over rice.