Thai Green Curry Chicken and Veggies

Last night was my turn to cook again and this time I remembered to take pictures. . .at least of the food-making process. I had 3 friends over for dinner and it was so fun! Here's what we had:

I began by chopping veggies (celery, mushrooms, carrots, broccoli, asparagus) for a little stir-fry that I seasoned with a bit of garlic powder, pepper, and curry powder - subtle but nice!

I also steamed some rice. . .3 different kinds actually (brown rice medley, brown jasmine, and white) because I only had a small amount of each. I was afraid that it wouldn't work right but it tasted just fine and now there's more space in my pantry!

I dethawed chicken by placing it in the fridge this morning. By the time I began making the dinner (at 6) the chicken was the perfect temp. to cut. This is the first time I have bought individually wrapped chicken (at Costco!) and I recommend. . .no freezer burn and for those who don't like to touch meat you can just open the package and plop it in the pan! However, I did cut this chicken into 1 inch pieces.

And now for the secret ingredient. . .Thai Green Curry Simmer Sauce from Trader Joe's. The woman I student taught Kindergarten for introduced me to this yummy find when she brought me this for lunch one day! It has a little kick to it as well as a nice, not too strong, cilantro touch. Simply cook up the chicken until done and then add the simmer sauce and let simmer until it is heated through. So easy and flavorful!

And there you have it all on the stove. The girls brought some fresh bread and I put a bowl of red seedless grapes on the table as well. It was so fun and easy to host them. . .it will happen again! And now I'm off to make a quick chicken salad (chicken in a can with grapes, craisins, celery, and walnuts) in preparation for a picnic that I'm taking some of my girls on tomorrow! So glad you're all posting - this is so fun!