Chick'n Coconut Curry

I have ruined a curry or few in my day.  Just like homemade caramel and alfredo sauce, I can never seem to get just the right combination of spices and timing together to make it juuuust right.  Until today.  Yes, my friends, I have decided to stop being fancy and go with just plain ol' curry powder.  And it turned out perfect.

An Indian grocery store opened up within walking distance from my home.  I've been pacing the aisles on a fairly regular basis, just looking for inspiration (and buying a vegetable here and there so I don't seem rude to the owner).  While food products like Sambar Paste and Vindaloo left my head reeling, I was finally able to decide on a single item as a starting point: boring old curry powder.  Keep it simple, stupid.

And it was anything but.

While I will never find a vegetarian replacement for bacon, it has come to my attention that a Morningstar Farms product called Chick'n Strips is in existence.  It tastes almost exactly like real chicken and even has the meaty, sinewy texture of true meat!  This fancy little bag has since become a staple in my freezer:

Now, I know that traditionally Thai food calls for coconut milk, I loved the sweetness and the consistency of it so much, I decided it would be best to grab a can as a starting point.  So here goes:

1 can light coconut milk

2 tbsp coconut oil

1/2 bag (about 8 pieces chick'n strips)

4 cloves garlic, diced

1/2 medium onion, diced

1 handful cherry tomatoes, sliced

1/2 cup frozen peas

1 tbsp chili paste

2 tbsp curry powder

1 tsp diced ginger

1 tsp cayenne pepper (or to taste)

salt and pepper to taste

spring onions to taste.

1 cup rice

drop the coconut oil into a heated skillet along with the garlic and onions.  Cook on medium heat until the garlic is a little brown and the onions are soft.  Squeeze out a good dollop of chili paste and the ginger goop, then give it a good stir.  Let that sit for another 3-5 minutes, then add the chick'n and cayenne.  The Chick'n won't exactly brown, but you should be able to tell when it seems "comfortable" in the spices.  I gave it about 5-7 minutes.  While the chick'n is snuggling up, slice the tomatoes up.  Add the peas and the tomatoes at the same time and let 'em sit until the peas are done melting, but not quite cooked through.  Then, add the coconut milk, curry powder, salt and pepper.

Have you been cooking the rice?  I always forget that part.

Give the curry a good stir and reduce the heat.  Let it sit, while occasionally stirring for about ten minutes until the flavors blend together.  When you can't deal anymore because your house smells too freakin' tasty, dump all that business into a bowl and chow down.

Namaste guys.