Thai Curry in a Hurry - RWoP Entree

Here is another video recipe done for the Real Women of Philadelphia contest. There are some new things I am learning as I venture out into cooking in front of the camera.

1. Looking at a camera lens instead of people is a big adjustment.

2. What I thought was a genuine smile, ended up looking like a nervous twitch on screen.

3. Your lipstick wears out much more quickly on camera.

4. Either I need to have an energy drink to get energized or glass of wine to relax. A state of in- between nervousness isn't the best place to be.

5. Miss Paula makes it look soooo easy.

Use your favorite type of rice add to this flavorful dish: in photo is mulit-grain steamed rice.

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Thai Curry in a Hurry

Serves 2

2 tsp curry powder
1 tsp Kosher salt
1 tsp pepper

1 lb boneless, skinless chicken breast, butterflied and pounded

1 sweet red bell pepper, seeded, sliced thin
2 tbsp. Shallots, finely minced
2 tbsp. curry powder
2 tsp. fresh ginger, grated
2 tsp. fresh garlic, grated
2 tbsp. fresh lime juice
2 tbsp. fish sauce or bottled clam juice can be substituted
6 oz Philadelphia Cream cheese
1 1/2 C low sodium chicken broth
2 tbsp. fresh chopped basil
2 tbsp. fresh chopped cilantro
2 tbsp. oil, canola or olive

Mix 2 teaspoon of curry powder, 1 teaspoon kosher salt, and 1 teaspoon of ground pepper in a small bowl. Rub dry mixture well on chicken breasts and set it aside.

Combine in a small bowl, 2 tablespoon of curry powder, 2 teaspoon of grated ginger, 2 teaspoon of grated garlic, 2 Tablespoon of fish sauce (or bottled clam juice can be substituted), and 2 tablespoon of fresh lime juice. Set it aside.

Blend with a hand mixer 6 oz of softened cream cheese and 1 ½ cup of low sodium chicken broth; little lumps of cream cheese is fine. (Note: if you want thicker sauce, add more cream cheese). Set this aside.

Heat 2 tablespoon of oil a cast iron skillet in medium-high heat until almost smoking point. Add seasoned chicken breast and pan fry until golden, about 3 minutes per side; total of 6 minutes. Off the heat, cover loosely with foil and let meat rest while cooking the remaining ingredients.

In the same hot pan, add minced shallot and give it a quick sauté, then add julienne peppers and cook for about 30 seconds. Add the curry paste mixture, followed by cream cheese and chicken broth. Turn down the heat and simmer until all white specks of cream cheese is dissolved. Turn off the heat and stir in 2 tablespoon of freshly chopped cilantro and basil leaves.

Spoon creamy curry sauce on a plate, top with sliced chicken and serve with your favorite rice or couscous. Garnish with additional chopped herbs.