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Southeast Asian Curry Dish
Thai Spiced Hot Tea
4 C cooked chicken, chopped into bite size pieces
2 T olive oil
2 C chopped onion
1 C carrots, sliced
1 C celery, sliced
4 cloves garlic, minced
2 T finely minced ginger root
1 ½ C coconut milk
½ C water
1 T curry powder
½ t chili powder
1 t salt
2 bell peppers, any color, cut up
1 C bamboo shoots
1 C water chestnuts
½ C + fresh basil leaves, cut up in large pieces
Heat oil in frying pan.
Sauté onion, garlic and ginger until brown.
Add coconut milk, water, curry, chili powder and salt.
Stir-fry 2-3 min. on medium heat.
Add bamboo shoots, bell pepper, and basil leaves.
Let the sauce cool and put in bags or pans with each person’s chicken.
Heat on stove or in 350˚F oven until warm. Serve over rice.
Thai Hot Tea
8 bags Thai tea, or 8 T loose leaf black tea
2 star anise
2 cinnamon sticks
1 vanilla bean, split/ or add 1 t vanilla extract at the end
2 Tbsp. agave syrup or 1 T sugar
4 Tbsp. nonfat milk
4 Tbsp. sweetened condensed milk
4 Tbsp. coconut milk
Bring 4 cups of water to a boil. Steep tea in water with anise, cinnamon sticks and vanilla bean. Allow tea to steep for 3 to 4 minutes. Stir in the sugar, sweetened condensed milk and coconut milk (and vanilla extract if you use it). Serve hot.
Prep Time: 10 minutes
Inactive Prep Time: 5 minutes
Cook Time: 5 minutes