Today is a rather momentous day in our house. Twenty years ago today I gave birth to triplet girls. At 34 weeks, 5 days, after spending 4 months on bed rest (okay, couch rest), gaining 75 pounds and growing to a girth of 54 inches, my body said ENOUGH and they arrived, healthy and noisy! Sara first, at 6 lbs., a minute later Arielle, 4 lbs. 9 oz. and after two minutes of slipping and wriggling out of the doctor’s grasp, Charissa, 5 lbs. 6 oz. Anyone who knows Charissa will recognize that she was feisty even then.
Last night I whipped up a quick dinner we could eat before family began to arrive for the birthday party. I guess it was good, because before I could take any pictures of the finished dish, it was gone! I almost always have these ingredients on hand to make this easy and delicious recipe.
Thank you Trader Joe's!
Simmered Thai Green Curry Chicken
3 pounds boneless, skinless chicken, cut into 1” cubes
(I used a mix of breast and thigh)
½ cup flour
¼ cup coconut oil
Trader Joe's Thai Green Curry Simmer Sauce
Dredge the chicken in the flour. Heat 2 Tbs. coconut oil in a large stainless steel frying pan on medium high heat. Fry the chicken until lightly browned on all sides, adding more coconut oil as needed. When chicken is brown, pour the simmer sauce over it, turn heat to low and simmer covered for 30-40 minutes. Serve over hot rice with your favorite veggie as a side dish.
Floured chicken browning in coconut oil.
The Trader Joe's Thai Green Curry Simmer Sauce is so good I think you could just dump it over raw chicken, simmer for 30 minutes and it would still be delicious, but taking the time to brown the floured chicken helps keep the moisture in (we all know chicken breast can be rather dry) and the flour adds a creaminess to the sauce. The sauce has a bit of a kick to it. After simmering for 30-40 minutes the chicken is so moist and tender it nearly falls apart. Delicious!
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