Trader Joe's Thai Green Curry Sauce And My Chicken Thigh Recipe

I think you are either a curry person or not. For me I’m not or so I thought until I happened upon a restaurant while away for work in DC. I’ve written a post about this place, Big Bowl in Town Center, Reston VA. They are the kind of place, pick your sauce, pick your meat, pick your veggies. So I picked the crispy chicken with green curry sauce. How bold, how daring since I don’t even like curry. Let me tell you it was sheer heaven. Every time I have to travel to DC for work, I’m panting for the Big Bowl. But this post is not about Big Bowl, yes you are good and yes you need to open a restaurant here in Vegas, this post is about finding the next best thing to Big Bowl or at least to making your own Thai Green Curry. Trader Joe’s Thai Green Chili Sauce.

First let me say, I love, love, love Trader Joe’s and if it were closer to my house I’d be there every week. Yesterday when I was there, I just happened across the Thai Green Curry Sauce. Of course I’m always a little wary of bottled sauces, they never live up to their promises, either no taste or weird taste.

So I’m planning Sunday dinner. What to have? I’m thinking some kind of chicken thigh recipe Thai or Vietnamese style, you know with lots of veggies. I saw a Rachel Ray recipe where she made some Asian inspired chicken dish that she poured over chopped head lettuce. That sounded so good.

So here’s my take, delicious, healthy and extra fabulous with Trader Joe’s Thai Green Curry Sauce!

1 package of chicken thighs (my daughter won’t eat any other part of the chicken-too dry she whines!)

Place thighs in a bowl. Add soy sauce (or teriyaki sauce) grated ginger (did you know you can freeze ginger root-peel and freeze and so easy to grate frozen-that’s a Rachel Ray tip!) add garlic.

Refrigerate for an hour or two. 1 red bell pepper (sliced thin) ½ package of shredded carrots 1 shallot (chopped) 3 minced garlic In saute pan, heat up olive oil and add shallots, cook till tender, add thighs and cook till brown.

Now you can either slice up the chicken thighs before cooking, but I think it’s easier to do when they are finished cooking. Take out of pan and when cool enough to handle slice up the chicken thighs.

Add a couple of drops of sesame oil to the same pan you cooked the chicken in, when pan is hot add sliced chicken thighs, red bell pepper and garlic.

Toss until hot and add Trader Joe’s Thai Green Curry Sauce. I used about a little less than half the jar. Stir until sauce is heated.

Chop ½ head of lettuce and put on platter

Cook up ½ package of Mifune rice noodles, drain and put on top of head lettuce

Pour chicken and sauce over lettuce and noodles

Top with bunches of cilantro and mint

I added ½ chopped jalapeno to my dish, I like things extra hot, but the sauce alone has the perfect kick to it.

Two words, OMG good! Even my fussy 13 year old daughter said she loved it. I had to refrain myself from licking the fry pan it’s that good! What’s not to love from this dish, it has salad, meat and veggies and pasta, and it’s tasty and healthy!