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plated DSC_0563The dishes I make in a group I make blander than my family likes. When I prepare this dish I add more Thai Peppers, more green curry paste and use fresh basil leaves for a topping.currypastethai-chili


Southeast Asian Curry Dish

Brown Rice

Thai Spiced Hot Tea


Southeast Asian Curry Dish (1 9×13, 2 8×8 or 1 gallon freezer bag)ingredients set outDSC_0540

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.

Freeze.SE Asian CurryDSC_0557


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