Giraffe's Smokin' Low-Carb Chicken Thai Red Curry

Tis' the season for Thai Curry.....  

Temperatures are falling and the cravings for something warm are arising.  

Last week's recipe for our Korean Style Bean Sprouts complements this week's curry very well.  As we mentioned last week, we used our bean sprouts as if they were rice.  We then poured our Thai Red Curry over our "rice" and enjoyed a truly Asian Style dish, that we had been craving for quite some time.

Our Thai Red Curry is not only warm and mild, but also exudes sweetness, mainly from our coconut milk.  

Preparation time was about 15 minutes, while our cooking time was another 15 minutes.

This week's ingredients include:

• 4 Tbsp. Sweetener
• 3 tsp. Thai Red Curry Paste
• 2 tsp. Crushed or Minced Garlic
• 2 Cups Coconut Milk
• 2 tsp. Olive Oil
• 1 Large Package of Boneless-Skinless-Chicken Thighs (or chicken parts of choice)
• 1 Chopped Onion
• 1 Chopped Green Pepper
• 1 Large Can of Mushrooms

We'll begin by slicing our chicken thighs into bite sized pieces.

Next, we'll add our Olive Oil to our skillet and will heat on medium heat. 

We'll then, add our chicken and onion and will cover and cook, until fully browned.

We'll then, add our Crushed Garlic, Red Curry Paste, and will stir.

Next, we'll chop our Green Pepper, will add to our curried chicken mixture, along with our mushrooms, and will stir. 

Finally, we'll add our Coconut Milk, will stir, cover, and cook for about 5 minutes, or until our Green Pepper has been slightly softened.

Oh my goodness....the aroma of our Thai Curry is permeating our apartment, yet again!  

The Coconut Milk and Thai Curry Paste are a few of our favorite scents, as they cook with our chicken and vegetables. 

We had never cooked with Thai Red Curry Paste, in the past. Thai Green Curry Paste had always been our specialty. 

However, we were pleasantly surprised by the scrumptiously delicious flavor of the Red Curry.  The curry was much milder than Green Curry, but didn't lack flavor.

We hope you'll be enjoying our Thai Red Curry dish as much as us. 

From our kitchen to yours ~

Enjoy!