Thai Red Curry Recipe

I don't know what it is, but lately I've been all about Ethnic Cooking.
Last week I made an Indian Curried Chicken which was delicious.... sadly I didn't take any photos of it but I think I liked it better than this Thai Curry Chicken you see above.

I wanted to post the recipe for this because I actually think it turned out really tasty!
The one thing I would change (and maybe someone could help me out there?) is that I'd like it to be spicier.
I did follow the recipe from the Thai Kitchen website but HEAVILY adapted it to become my very own.
When you read my recipe, please tell me what I'm missing or what ingredients I could increase to bump up the spice? Thanks!

What You'll Need: 

• Handful of Vegetables (Bell peppers, snap peas, onions, carrots, broccoli, bamboo shoots etc...) (cut into small chunks)
• Chicken (diced)
• 1 can of coconut milk
• 1 1/2 tbs of red curry paste
• 1 1/2 tbs of  Fish Sauce
• 1 tbs of ginger (grated)
• 4 garlic cloves (minced)
• 2 tbs of FRESH coriander leaves (finely chopped)
• 2 tbs of FRESH basil (finely chopped)
• 1 tbs of vegetable or olive oil
• 1/2 cup of chicken broth
• 4 boneless skinless chicken breasts (cut into bite size pieces)
• Jasmine Rice (cooked according to instructions)

What To Do: 

1. Prepare your rice according to the packaged instructions.
2. Heat your oil over medium heat in a large dutch oven, skillet or wok. Once hot, add in your Red Curry Paste and stir fry until fragrant (about 1-2 minutes). 
3. Add in your fish sauce, coconut milk & chicken broth. Increase heat to medium high & bring to a light boil. Stir in brown sugar and stir until well blended.
4. Add in your chicken & vegetables and stir until sauce has come in contact with all chicken & vegetables. 
5. Add in your grated ginger & garlic. Mix well.
6. Simmer, stirring occasionally, for 7-10 minutes or until the chicken is cooked through & veggies are tender. Remove from heat & stir in coriander and basil. 
7. Serve over cooked jasmine rice & enjoy! 

Buffalo Chicken Tacos

I have been SO into fruit lately it's not even funny.
Everything is so ripe and juicy right now and no other taste seems to beat it. I've been enjoying a big bowl of fruit alongside every meal lately...and you KNOW that's good for the waistline.

Anyway, last Friday, John had to work late and I wanted to make him a delicious yet simple dinner. So I did some research. What's manly but tastes so so good at the same time? That's when I found a recipe for Buffalo Chicken Tacos!!!
Seriously guys, easiest recipe ever and I could have had like 7 of them. Too bad I didn't have whole wheat tortilla shells at the time otherwise, I probably would have. But it's bikini season, ya'll. Like I care.

Buffalo Chicken Tacos from How Sweet It is.
Head over there for the recipe but just know I ditched the gargonzola, cilantro, and extra sauce (as I mixed up a TON with the chicken).
Enjoy.

Chicken Dinner

 Raw Potatoes... I liked the way it looked with the olive oil and spices.

This was the dinner I made for John's Birthday. Overall it was a complete success
Buuutt, kind of a funny story with this one...
First of all, there was no "bag" of organs inside the chicken (gross) but I saw a few different "blood clots" ...I'm not sure if it was a liver or what, but I got paranoid and decided to scrape out the junk on the inside. Let's just say my stomach was turning the whole time. I'm not sure how I managed to eat this baby after but I did and it was really good!

Also, when it was in the roasting pan, grease started spitting ever and the oven started smoking!!! I was so scared, I thought I was going to burn the house down! So I called my Step Mom panicking at a loss of what to do and she told me to pour a cup of water in the pan and turn down the heat. So I basically had it cooking for an hour and a half at 375 degrees. And doesn't it look good? It was tender, juicy and FULL of flavour.

Here's what I used:

A whole chicken
Poultry Blend (Basil, Rosemary and Thyme)
2 Garlic Cloves (peeled)
a TON of salt.

I rubbed salt all over the chicken (especially in the breast) as per Camilla's instructions. Then I cut slits in the breast and stuffed in a garlic clove each, a stem of thyme, rosemary and basil.
Pour a cup of water in the roasting pan and then put in your chicken. Cook for around an hour and a half and maybe rotate the pan halfway through if you wish.

For the veggies/potatoes:

Turnips
Parsnips
Carrots
5-10 garlic cloves (preference)
Potatoes
Rosemary
Thyme
Salt
Pepper

Cut up all your veggies to around the same size so they cook evenly.
Peel your garlic cloves and set aside.
Pour your veggies (EXCEPT for the garlic) into a bowl. Drizzle olive oil over the veggies and add salt, pepper, rosemary and thyme.
Mix EVENLY.
When you have about 30 minutes left for the chicken to cook, put the veggies in on a pan in the oven mixing occasionally.
The chicken might be done before the veggies, which in my opinion was a good thing because it allowed time for the chicken to sit on the counter in TINFOIL and cool and soak in all the yummy juices.
Let chicken sit for 10-20 minutes.

When you have about 10-15 minutes left for the veggies, add the garlic cloves in with the veggies.
(the veggies and potatoes will probably take about 45 minutes to make)

This turned out really well for me, hope it works for you!