Thailand - Coconut Curry Chicken

Ingredients:

Red Chili Pepper (optional) - 1 whole

Yellow Curry - To taste (will explain below)

Fresh Ginger - 1 centimeter (1/2 inch) cut from root

Onion - 1/4 of item

Light Coconut Milk - 200 ml

Sriracha Chili Sauce (Optional) - To taste

Chicken Breast Cutlets - 3/4 of a pound

Fresh Cilantro - Handful
Extra Virgin Olive Oil - 1 tablespoon
Salt - To taste


Preparation:

Drop the extra virgin olive oil (EVOO) into your pan. With this dish, depending on how much you wish to make will determine the size of your pan! Since I was only cooking for myself, I used a small skillet but feel free to double or triple the recipe and if you do make sure to use the appropriate sized pan.
Turn the heat to Medium-High

Drop the onions (cut up however you'd like), ginger, and garlic into the pan.

Once the awesome-smelling mixture has sauteed and browned, carefully drop the chicken into the pan. Make sure to give each piece of chicken some one-on-one time with the bottom of the pan so that the piece can cook thoroughly! You can cover the pan to help with the overall cooking of the meat, but it isn't necessary.

Cook for about 7 minutes, to ensure that the chicken pieces are cooked thoroughly.
Seeing as though this is a Thai dish, spiciness is encouraged but not mandatory. I personally love spicy food, so I chose to put fresh red chili pepper and Sriracha chili sauce but you may choose to opt out the red ingredients if you want an equally delicious yet sans-spicy experience.

The amount of curry added to this dish will determine how potent of a flavor it has. It is easy to measure! Start by adding a light coat over your chicken, then after you pour the coconut milk and mix it all together, the intensity of the yellow from the sauce will determine the "curry-ness" of your dish. Feel free to add more, but I'd recommend not putting a whole lot so that it balances well with the other ingredients.
Go ahead and drown your chicken in the delicious ooze that is coconut milk. I used half of a can (200mL) because I chose to make Coconut Rice as my side dish and needed the other half but feel free to make it as saucy as possible (it's the best part!)

Throw some S on that bling! Throw some S on that bling! (Only if you want)

Add the fresh cilantro on top and cook for 15-20 minutes on medium heat.

Bazinga! Your trip to Thailand is complete! If you have any recommendations as to where you would like to travel to next week, feel free to comment below or send me a message!

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It is a pleasure to start this journey with you!

I have still much work to do with this website (layout, options, publications, networking) but I promise this will grow into a fantastic source for all things delicious.