Have I mentioned I’m re-watching Mad Men? I’ve watched the entire series once in its entirety then I got bored a few weeks ago and decided to watch again. On the second time around of watching a television show, you start noticing a lot of things. I’m noticing jokes I probably missed the first time around and the disgusting use of cigarettes. I mean, let’s be honest, even if it’s your first time watching you notice the smoking but good grief it’s terrible.
Watching Mad Men for the second time around also confirms how glad I am to not have lived in that era. If I’m being honest though, one thing I’d like to bring back from the Mad Men time is bar carts in offices. Obviously I’m all about imbibing responsibly while in the office but I love the idea of having a classic cocktail while at work.
I have no idea why I’m writing about Mad Men. Today’s post is about me still cooking my way through Chrissy Teigen’s cookbook, Hungry for More. If you’re interested, I’ve chronicled some of my adventures cooking through this cookbook on Instagram (see the Hungry for Moore highlight). More importantly, I’m having fun cooking recipes from this book. Chrissy Teigen never let’s me down.
Hungry for More: Thai mom
The name of this section is pretty self-explanatory. It features Thai recipes from Chrissy and her mom, Pepper. Everything in this section sounds delicious. I only made two recipes from it but some recipes in the section include:
- pad thai carbonara
- thai fishcakes
- crab fried rice
- thai soy-garlic fried ribs
After flipping through I decided to make crab fried rice and red chicken curry. Both were delicious but let me say this: after tasting the chicken curry, John declared that it was the best thing I made. I’ll admit, it was really, really delicious. I’ve made curry before but something was different about this recipe. You could taste every single flavor. I’m definitely making this again and you should make it too! I’ll share the chicken curry recipe below but you’ll need to get the book for the rest of the recipe.
Ingredients
- 8 boneless, skinless chicken thighs (patted dry)
- Kosher salt & black pepper
- 2 tablespoons canola oil
- 1 small onion, sliced
- 2 tablespoons finely minced fresh ginger
- 6 cloves garlic, finely minced
- 2 tablespoons Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk, shaken
- 2 tablespoons light brown sugar
- 1 tablespoon fish sauce
- 1 large red bell pepper, cored, seeded and sliced
- 1 large yellow bell pepper, cored, seeded and sliced
- 1 medium potato, peeled and cut into 1-inch chunks
- 2 cups broccoli florets (bite-sized pieces)
- 1/2 teaspoon ground white pepper
- 1 teaspoon chopped jalapeño, plus more for garnish
- Cooked jasmine rice, for serving
- Chopped fresh basil, for garnish
Instructions
- Season chicken generously with salt and pepper. In a large Dutch oven, heat the oil over medium0high heat. Brown the chicken all at once - 4 to 5 minutes per side. Transfer the chicken to a plate.
- Add the onion to the pot and cook, stirring until the onions soften a bit - 4 minutes. Add the ginger, garlic and curry paste and cook - stirring until fragrant - 2 minutes. Stir in the coconut milk, brown sugar and fish sauce until smooth. Bring to a boil, reduce the heat to medium-low and simmer about 2 minutes. Stir in the bell peppers and potato, then return the chicken (and its juices) to the pot. Cover and simmer until the chicken and potatoes are cooked through, about 20 minutes.
- While the curry is cooking, place the broccoli and 1/2 inch of water in a microwave-safe bowl. Cover and microwave on high until the broccoli turns bright green, 3 minutes. Drain.
- Uncover the curry and stir in the broccoli, 1/2 teaspoon of salt (or more to taste) white pepper, jalapeño and simmer, uncovered, until the liquid thickens slightly - about 3 minutes.
- Serve with rice and garnish with basil and jalapeño.
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