Green with (Curry) Envy

  One of my favourite things about Epicure is the wide range of Global Cuisine products we offer without gluten, msg and that are sugar and sodium conscious. The Good Food. Real Fast Meal Kits are available in Greek, Thai, Italian, Asian, Mexican and Indian. 

     

Each kit makes an average of 40 meals with vegetarian, dairy-free and gluten free options and all you need to add are fresh vegetables, grains and proteins. Shop and prep your ingredients once a week and have dinner on the table in 20 minutes.

Each kit includes seasonings, chef-and-dietitian designed recipes and tips for dinners that double as lunches or make-ahead meals to freeze so you can cook once and eat twice. 

Buy all 6 Good Food.Real Fast Meal Kits and meal planning is done for the month! Each meal also aligns with our Good Food.Real Results program.

What country will you be visiting tonight for dinner?

It has been a cold and snowy week and we were craving a flavourful  and colourful dinner to beat the winter blues. I grabbed a package of the Thai Green Curry and raided my fridge for fresh produce, soy sauce, a lime and 1 lb of chicken. For a vegetarian option substitute chickpeas or tofu for the protein.

Ingredients:

1 pkg Thai Green Curry Seasoning (3)

1 can (14 oz/398 ml) coconut milk

1 lb (450 g) bite sized pieces of chicken

1 bell pepper, sliced

1 C (250 ml) carrots, thinly sliced

1 C (250 ml) celery, thinly sliced

Juice of half a lime

1 tsp (5 ml) soy sauce, optional

 Mix the package of Curry Seasoning with one can (14oz/398ml) of coconut milk. I use a whisk to get the seasoning blended. You can mix the sauce ahead before preparing your protein and vegetables.

 I like to serve any of our curries on rice and I always prepare it in the Square Steamer. Made of Silicone it is ideal for steaming rice, pasta, quinoa, vegetables and fish in the microwave. For this rice I added 1 cup of rinsed and drained Basmati rice with 2 cups of water and a good pinch of the Lemon Dilly Seasoning. I put the steamer on a plate and microwaved with the lid on for 10 minutes for perfectly fluffy rice with no messy pot to wash.

 To prepare the curry add your seasoning and coconut milk blend to your wok or pan over medium-high heat. Bring to a boil, reduce heat and simmer for 2 minutes.

I use the Epicure Wok and Glass lid that has a hard aluminum body, distributes heat evenly and is oven-safe to 450° F (230° C). It is durable, with a non-stick ceramic coating and is easy to clean and wear resistant. The tempered glass lid is also shatter-resistant.

 One of the great things about making curry or stir-fry is that you can change the ingredients every time and never make the same dish twice. I like to choose a variety of vegetables that vary in colour, texture and flavour.

Once the sauce has been to a boil and simmered, add the chicken and cook for 5-7 minutes. Stir in the vegetables and simmer until they are the desired consistency. Stir in lime juice and soy sauce, if desired, and serve over steamed rice.

 I add sliced green scallions, sliced almonds and a Sriracha drizzle for some heat.

If you love Thai food you will love the Good Thai.Real Fast that includes Includes: Pad Thai Seasoning (Pkg 2), Thai Green Curry (Pkg 3), Thai Red Curry (Pkg 3), Satay Sauce Mix, Gift Box & 5 Recipe Cards.

Message me to order today and take the guesswork and the stress out of meal time!

https://kristenduncan.epicure.com/en/catalogue