I should have followed the recipe.
Here I am getting cocky again and boy did I regret that choice. Instead of two tablespoons of curry paste it was more like three... and I knew this stuff was hot. Somehow this completely slipped my mind and turned into a dinner that blew my taste buds away with so much spice.
Trying to be healthy and incorporating "super" foods into my diet lately I went with a different/light variation of a Thai green chicken curry which used quinoa instead of rice. I made the Thai green chicken skewers with ginger quinoa from Donna Hay's book Fresh and Light.
The quinoa was so delicious but the little bit of refreshing heat fresh ginger gives off it didn't help the burning on my tongue from the curry sauce. I had to cover my dinner in plain yoghurt but the flavours were really fresh and delicious once my mouth had started to cool down and I could taste again. It was such a lovely light change from the normal green chicken curry we make at home and it made me feel healthier :)
I added some steamed bok-choi to add a vegetable to the dish. The recipe could easily feed 4 but I'm always a little scared that maybe some people are smaller eaters than me and Tristan so what happens if I'm hungry after?! this is why we always have so many left overs and freezer lunches because I'm scared of going hungry... hmm think I'm a little crazy... please keep reading this crazy girl's food blog even if I am crazy!
It's quick to prepare and doesn't make that much mess which is exactly the kind of recipes I love.
You can find the recipe on Donna Hay's website here.
I used one of those small can's of coconut cream (I think they are about 160ml) instead of just using the 60ml specified in the recipe, it gave more sauce for the skewers and quinoa plus I hate having half a can of anything sitting in the fridge going to waste. Also please don't make the mistake like I did and use a really hot curry paste - unless of course you LOVE hot things then by all means blow your socks off just offer your guests yoghurt as a condiment. If you know it's a hot paste be careful how much you use so you can enjoy it without having to slather plain yoghurt over it to extinguish your burning mouth.
I will definitely make this again but either use less of the same curry paste I used or a different brand and hope that doesn't blow my socks off too.
Give this a go for a light summer change! ...just watch the amount of curry paste you put in...
p.s. Donna Hay's photo looks much better so definitely click on the recipe link above to see how the professions make it look. hmmm...still dreaming of that fancy camera and fluorescent lights and some crockery to spruce things up... I'm just always so hungry when it's time for dinner... I guess patience is a virtue.