Due to half my closet not fitting and sugary snacks becoming a crucial part of my everyday life, I decided to try giving up the white beast for a little while and concentrate on healthier eating. Aside from my new habit of sniffing cookie containers (more than a little pathetic I know), there is an upside to this healthy eating thing – new food loves. Lately I’ve fallen head over heels for the exotic and supremely nommy shiitake mushroom.
I’ve been incorporating these lovely mushrooms into a very quick and easy red curry with chicken. I begin by sauteing approximately half a jar of red curry paste (around 3-4 Tbsp) in a large saute pan with a bit of olive oil. To this I add sliced shiitake mushrooms, one can of sliced bamboo, steamed broccoli and an assortment of colourful, sliced peppers. Saute vegetables until tender and add in approximately 2 sliced boneless, skinless chicken breasts. Once the chicken has cooked for a few minutes, I add 1/4 cup of reduced fat coconut milk, plus a tablespoon or so more. Simmer this mixture of colourful goodness until the chicken is tender and no longer pink inside. Enjoy!