Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘Thai Chicken Curry’
Posted: January 15th, 2013
Bon Appetit got this recipe right -- and light.

Bon Appetit got this recipe right — and light.

Asian food runs the gamut between dripping with fat and sugar, or lean meat and vegetable stars in a dieter’s recipe rotation, Indian and Thai food included.
And it’s not hard to find delicious, well-spiced dishes that require no reason for despair.
Thai Chicken Curry, from the January issue of Bon Appeetit magazine, has me salivating.
It does call for yellow curry paste, which might be hard to get, but I found it in 4-ounce cans on Wegmans website, which I hope means it’s in the store. You can use green or red, which are more readily available, but the flavors will be different.
In general, green is the spiciest. Red is in the middle, and yellow is the mildest. But that can vary, too.
For more information about the differences between curries and pastes, check out this easy-to-understand explanation. from grocery-shopping.casaveneracion.com.
The author of that post, Connie Veneracion, said yellow curry is often availalbe in powdered form, is more for Indian cooking, but that for Thai cooking you really want the paste, which often includes ginger, coriander and lemongrass.

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