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Several weeks ago, I mentioned trying a recipe for spicy ground pork. It was okay, but not great. Last night I altered that recipe and made a chicken version of it. I liked my new version much better.
Finely chop about an inch of fresh ginger, a couple cloves of garlic and some cilantro. (The recipe says three tablespoons of cilantro. but measuring that much out after chopping it would be way too much in my opinion. I used maybe 10 stalks of it, leaves, stems and roots.) I did this in my mini-food processor, which blended it all together in a fine mash.
In a wok or stir-fry pan heat a tablespoon or so of oil to a medium heat. Add the garlic/ginger/coriander mix and stir-fry for a couple minutes. Add a pound of ground chicken. Stir-fry until the chicken is cooked and just starting to brown. (The chicken should be crumbled into small pieces.)
Add 2 tablespoons fish sauce, 1 tablespoon dark soy sauce and 1 tablespoon Thai red curry paste. Turn heat up and stir-fry for another couple minutes. (Dark soy sauce can be fcund at Asian groceries. The kind sold in most regular grocery stores is light soy sauce.)
Add 1 small can tomato sauce and chopped veggies as desired. I used brocolli, both the crowns and the stems, and celery. Stir-fry on high heat for a few minutes, then turn heat down to low and stir occasionally until most of the sauce is absorbed/cooked off.
Serve over rice.
The original recipe calls for chopped plum tomatoes, but I didn't have any, so I used tomato sauce. I liked the result of that change. The recipe didn't call for the chopped veggies at all, but I didn't see any reason to make the veggies as a separate dish.
This recipe is nice and quick to make. Cooking the rice actually took longer than the main dish. Given how often I come home tired and ready to eat NOW, coming up with a good, quick recipe is nice.
Finely chop about an inch of fresh ginger, a couple cloves of garlic and some cilantro. (The recipe says three tablespoons of cilantro. but measuring that much out after chopping it would be way too much in my opinion. I used maybe 10 stalks of it, leaves, stems and roots.) I did this in my mini-food processor, which blended it all together in a fine mash.
In a wok or stir-fry pan heat a tablespoon or so of oil to a medium heat. Add the garlic/ginger/coriander mix and stir-fry for a couple minutes. Add a pound of ground chicken. Stir-fry until the chicken is cooked and just starting to brown. (The chicken should be crumbled into small pieces.)
Add 2 tablespoons fish sauce, 1 tablespoon dark soy sauce and 1 tablespoon Thai red curry paste. Turn heat up and stir-fry for another couple minutes. (Dark soy sauce can be fcund at Asian groceries. The kind sold in most regular grocery stores is light soy sauce.)
Add 1 small can tomato sauce and chopped veggies as desired. I used brocolli, both the crowns and the stems, and celery. Stir-fry on high heat for a few minutes, then turn heat down to low and stir occasionally until most of the sauce is absorbed/cooked off.
Serve over rice.
The original recipe calls for chopped plum tomatoes, but I didn't have any, so I used tomato sauce. I liked the result of that change. The recipe didn't call for the chopped veggies at all, but I didn't see any reason to make the veggies as a separate dish.
This recipe is nice and quick to make. Cooking the rice actually took longer than the main dish. Given how often I come home tired and ready to eat NOW, coming up with a good, quick recipe is nice.