The second dish I made was Thai Coconut Shrimp Sour with Lemongrass & Red Curry. It was so tasty and wonderful on a chilly winter day!
|The ingredients and recipe card|
|After being my own sous chef and|
cutting the peppers less thin than suggested.
|They all get sautéed in a pot.|
|Coconut milk, lemongrass and red curry paste get added.|
|Shrimp are added.|
|The completed dish.|
A few days later I made the last dish: Pulled Chicken Tacos with Jicama, Avocado & Cilantro Salad. Another winner!
|The ingredients after sous chef action|
I had never worked with or tasted jicama before. I had to cut it into matchsticks. The first ones that I did on a mandoline were better than the last ones that I had to cut by hand. Jicama is crunchy and has a refreshing, clean, almost citrusy flavor. It made a great salad with the avocado and slices of red onion. I will be using it again if I can find it in my nearby markets. So far I haven't found any. I will have to go farther afield.
|A quick sauté of the aromatics|
|The tomato sauce was added and here the chicken goes in.|
|Pulling apart the chicken breasts|
|The finished plate|
Two thumbs up on all three meals in my first Blue Apron delivery.
Kitchener to Kitchen