We went to Trader Joe’s on Saturday and got a little carried away. Ok ok, I got carried away and went on an almost full-on shopping spree, while Kevin stood at the front of the store, practically tapping his foot with an irritated look on his face. Don’t worry, he still loves me. Since Trader Joe’s is new to my neck of the woods, I still treat it as a novelty, which is nice, since it’s a bit pricier than other stores, and I don’t want it to lose its charm. It has also been nice, because TJ’s encourages me to buy canned/bottled/packaged items (not because they discourage home-cooking, but because they have such a fun selection!), since it’s exactly that, a novelty/treat. It’s not a secret that I don’t seem to know the definition of “easy weeknight meal” since oftentimes my husband and I aren’t eating dinner until, like, 8pm. So having a sauce or whatever from a bottle every now and then is ok in my book! It also keeps me from spending every waking moment that I’m not at work, in the kitchen. It gives me time for other things…like cleaning the bathroom…or playing hanging with friends on my phone. 😉
This recipe is not so much a recipe as it is me just throwing things in the pot, but I did write it out as a recipe. Feel free to add as many veggies as you want, or omit the chicken if you feel like going veg for a night. Also, the little blurb on the side of the bottle said to serve the chicken and sauce over rice, but I chose to mix the rice in. In any case, it was yummy (and not spicy, which my husband was happy about). And provided leftovers for the next day for both of us.
WW points total: 12
Thai Chicken Curry
-Trader Joe’s Brown Basmati Rice from India (FYI, if you are making more than one cup, it takes FOREVERRRRR to cook, like over an hour)
-2 uncooked chicken breasts, cut into cubes or thin-ish strips
-1/2 a red onion, diced
-1cu fresh green beans, cut in half
-1cu shredded carrots
-1 bottle of Trader Joe’s Thai red curry sauce (it’s just over 1cu)
-Cook rice according to package instructions (I really should have paid two dollars more to get the quick-cooking kind, since I made 2 cups of rice in order to have leftovers)
-When rice is halfway (or over halfway) done, heat a skillet over medium/medium high and coat with cooking spray or olive oil.
-Add chicken and turn/flip often so that all sides get heated and until they are cooked through. Partway through cooking the chicken, add the diced onion and mix in.
-Add green beans and carrots and let cook for a few minutes, until they’re warm or hot
-Stir in the curry sauce, mixing well to coat all chicken.
-Simmer until the sauce is heated through, continuing to mix so that the chicken and veggies can absorb the sauce.
-Mix several heaping ladles of rice into the skillet, to mix in with the sauce.