This is a blend of Thai ingredients that come together quickly and easily in a wok. It is a classic curry dish that lends itself to substitutions without a loss of flavor.
1roasted red bell peppersliced or chopped (bottled roasted pepper is fine)
2Tbspfish sauce
½ to 1tspcrushed red pepper flakesoptional
1cupcoconut milk
12grape or cherry tomatoes
1lbfrozen mussels
fresh cilantro leaves
Instructions
Get all of the ingredients cut up and measured out into small bowls so you can add things quickly (this is your mise en place)
3 large chicken breasts, 2 Tbsp grated ginger, 4 cloves cloves, 1 roasted red bell pepper
In a large pan or wok, warm up the oil and then add the chicken. Cook chicken about 5 minutes until done all the way through.
2 Tbsp olive oil, 3 large chicken breasts
Add the ginger and garlic and cook briefly (1-2 minutes). Add the curry paste, mixing it in well with the chicken.
2 Tbsp grated ginger, 4 cloves cloves, 1/2 cup green curry paste
Add the chicken stock, sugar, turmeric, water chestnuts, pineapple, roasted red peppers and fish sauce. Add the hot pepper flakes if using. Cover and cook over medium heat for about 10 minutes.
1/2 cup chicken stock, 2 tsp brown sugar, 1 tsp turmeric, 1 cup sliced water chestnuts, 2 cups crushed pineapple, 1 roasted red bell pepper, 2 Tbsp fish sauce, 1/2 to 1 tsp crushed red pepper flakes
Add the coconut milk and mix in thoroughly. Add the tomatoes and cook until they are soft (about 3-5 minutes). If you are using mussels, add them at this point and cover for a few minutes until they open.
1 cup coconut milk, 12 grape or cherry tomatoes, 1 lb frozen mussels