I love going to Thai restaurants. They are the kind of restaurants that use great spices in their food, something I miss dearly here in Halifax 🙂
I like it when the food is just a little bit spicy. Not too spicy to make your mouth burn but just spicy enough to make you crave for another bite. This is exactly how I would describe this next recipe. After “Summer Fresh” sent me their whole new line up of cooking sauces to try out and come up with recipes, and after posting 4 out of 5 recipes, this is the final post with “Summer Fresh” sauces. The “Thai Curry” sauce was the last one left in the fridge and I was lucky enough to enjoy it all by myself 🙂 why by myself? Well, my husband is vegetarian and since this sauce has fish sauce in its ingredients it did not meet the criteria of a vegetarian man, as for the kids, it was just too spicy for them but hey, lucky me, it was just in the right level of spicy-ness for me so guess who got delicious food for dinner and enjoyed the leftovers the next day at work? Yup! Me! 🙂
I made Thai Curry Chicken with this last sauce and let me tell you, it tasted as if I went to a Thai restaurant. I enjoyed it so much! And it only took me about 10 minutes to have it ready in my plate which means win-win for me and Douze Points for “Summer Fresh”
- 1 tbsp Vegetable Oil
- 5 Boneless Chicken Thighs – Cut into strips or cubes
- 2 Garlic Cloves (Sliced)
- ½ Onion – Chopped
- Pinch of Celery Seeds (Optional)
- 4 full tbsp Thai Curry Sauce by “Summer Fresh”
- In a medium saucepan or Wok, preheat oil over medium heat.
- Add in the onion, celery seeds and garlic and stir for about 1 minute
- Add in the chicken and stir for about 5-7 minutes until pieces are well done and white
- Stir in the Thai Curry Sauce and mix for about 2 minutes, allowing the sauce to heat and then remove from heat and serve over a bed of rice or noodles
