Okay guys, Before I explain this recipe, I'll first tell some rituals that I do once a month or once a week to make prep time a little easier. I am a single bachelor and just like most guys I hate spending too much time in the kitchen, I hate chopping and measuring crap. I'd rather read a book cover to cover which I also hate doing. A table spoon of this and a half a cup of that bla bla bla really sucks. I found a better way which is quicker, more accurate and SAVES MONEY!!. Once a month I take my mufti-purpose glass jar and get about a half dozen heads of garlic and I peal each clove one by one and put them in the jar. Another thing I do once a week on a Sunday I buy a crap load of eggs, about 90 eggs and I crack and separate 60 of them which is enough to fill up a 1 liter pitcher full to the brim of egg white, enough to last a full week. My breakfast meal and meal # 6 includes eggs. Finally, on Sundays, I chop up a crap load of broccoli, cabbage, carrots, red bell peppers, and maybe some baby corn and store it in two big zip lock bags which is enough to last about a week.
Okay so now that you know what I do to prep, I'll go on which my recipe.
Here's what you're gonna need.
A heaping tablespoon of red chilli paste, (a whole jar cost less than a dollar)
coconut milk
two cloves of garlic
corn starch
cummin
oregano
fish sauce
filet chicken breast
two heaping hand fulls of mixed vegetables
Canola Oil
Instructions:
1) Put a cap full ( 7 grams = 60 calories) of canola oil in the frying pan and spread it around with your finger.
2) Take two heaping hands full of mixed veggies throw it in the frying pan, and them poor two hands full of water in the pan. and mix the veggies in the pan and let them steam.
3) While the veggies are steaming, grab a small bowl and put it on top of your digital food scale and set the scale to grams.
4) Pour into the bowl 80 grams of coconut oil (40 calories) and eyeball about a tablespoon of fish sauce
5) Use a hand held grater and grate in two cloves of garlic.
6) A heaping tablespoon of corn starch
7) Sprinkle cummin and Oregano to taste, I guess about a half teaspoon of each will do, I just eyeball it.
Mix all that together and set it aside
**Side Note** You might need to add 1 or 2 more hands full of water to the steaming veggies while doing this so they don't burn.
9) Chop up your fillet chicken breast into little pieces so that they'll cook quickly
10) The water should be about evaporated from the veggies - Spoon out a heaping table spoon of Red curry paste and add it to the veggies and mix it together.
11) As soon as the steamed veggies are covered in red paste, add the bowl of sauce and chopped up chicken
12) Stir fry everything together for about 2 to 3 minutes and the chicken will be done and fully flavored. And it's gonna look so yummy
**Tip** Don't add more than a heaping spoon of Red Curry Paste or you're mouth is going to be on FIRE!!
13) Put it all onto a plate and enjoy!!
