Thai night!

My husband loves Thai food, and has been really missing one of his favorite restaurants in Boston. And, I had a can of coconut milk I needed to use, so what better than to make a Thai dish. It was my first attempt at making Thai, and I think it came out great. It has a bit of a kick, but not too much. And the coconut milk is nice and creamy!! My husband prefers the oil-based spicy sauces of Thai, so he didn't love this recipe. That will be the only reason I may not make it again.............so, on to hunting for a Prik Pao recipe for the husband!

Thai Curry Chicken Stirfry
(adapted from allrecipes.com)

1 can light coconut milk
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 1/2 tablespoons fish sauce
1 1/2 tbsp red curry paste (could use more, if you like more than mild to moderate spice)
1 tablespoon olive oil
1 medium onion, sliced
3 cloves garlic, minced
1 bunch of asparagus, sliced in half inch pieces
1 small to medium squash, chopped
1 can of pineapple
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips


Drain pineapple, and save about 1/2 cup of pineapple juice.

In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, pineapple and red curry paste.

In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce starts to bubble. Mix in asparagus, squash and pineapple. Cook until heated through. Serve over the cooked rice. Serves 6.