Tonight I made Red Curry Chicken using TJ’s Thai Red Curry Sauce. I started by marinading chicken for 48 hours in the red curry sauce along with a generous helping of seasoned pepper…
The grill in our pool area was missing the propane tank so I used the George Foreman Grill to cook it up.. The GF did a great job.. I used the Medium setting for 7 minutes.. grilling 5 chicken breast pieces each time.
Once the chicken was cooked I added it to the rest of the thai red curry sauce which was heating on the stove…
After 5 minutes the sauce was warm and ready to pour over rice… I used Basmati tonight.. It was delicious!
For dessert I had a fresh cut cantelope with a sprinkle of salt.. is the sprinkled salt a southern thing? I think so..
Sounds good, next time try sprinkling chili powder on cantelope.