Thai Curry Three Ways (Fresh Flavors Jan '12)
- 2 teaspoons Republic of Tea Stir Fry Tea Oil
- 1 pound boneless, skinless chicken breast, sliced
- to taste salt and pepper
- 1 small zucchini, cut in half lengthwise
- 1/3 cup Chardonnay
- 1 jar Curry Love Organic Curry Sauce, of your choice
- 1 cup green bell pepper, sliced
- 1 can cut baby corn, drained
- 1 can bamboo shoots, drained
Heat oil in a skillet over high heat until very hot; add chicken and season with salt and pepper. Cook chicken, turning until browned on all sides, approximately 2 minutes. Add zucchini and cook for 2 more minutes. Transfer meat and zucchini to a plate and keep warm. Remove pan from heat and add wine, scraping up any browned bits from the pan.
Turn heat down to medium low and add sauce to the pan. Add bell pepper and simmer over low heat for 3 minutes, stirring occasionally. Next add corn and bamboo shoots and cook for another 2 minutes. Add chicken and zucchini and bring to a short boil (no more than 2 minutes). Delicious served over jasmine rice.
Note: Curry Love organic curry sauces come in Passion Red Thai Curry, Luscious Yellow Thai Curry and Blissful Banana Ginger Curry.
For a vegetarian option, use the Blissful Banana Ginger Curry, and replace the chicken with 8 ounces of fresh Extra Firm Tofu, cubed (found in the Produce department).
This was our favorite
My husband and I eat out at our favorite Thai restaurant frequently and believe me when I say, this dish was better than our favorite restaurant and a faction of the cost. Definitely don't skimp on getting the FM "Curry Love Curry Sauce" we go the red. For a slightly different taste we also added peanut sauce, also purchased at TFM with the curry sauce and it was fabulous! I had enough for lunch for the next two days!
-Mercedes, on 3/10/14