Crimson Thai Chicken Curry

You will need:

1 Boneless Skinless Chicken Breast sliced 

1 Red Bell Pepper sliced into strips

1/2 White Onion sliced into strips

1 Zucchini sliced

3 or 4 Baby Bella Mushrooms sliced (or whatever your favorite mushroom is)

2 Green Onions for garnish

1 13.5 or 14oz can of Coconut Milk

2 tablespoons of your favorite Red Curry Paste (I used Thai Kitchen for this one but, was dissappointed with it - not spicy AT ALL)

2 tablespoons Brown Sugar or to taste

1 or 2 tablespoons Fish Sauce or to taste

Ground Red Pepper (for as much kick as you like)

Because the curry paste left something to be desired in the spice department, I added in some of my favorite Sriracha sauce which worked out fine.

- Using your wok or a large pan, heat Coconut Milk and Curry Paste on medium for about 5 minutes.

- Then, slightly crank the heat and add in your Fish Sauce, Sugar, Extra Spices and Veggies and let cook for about 3 minutes.

- Add in your Chicken and simmer until it's cooked all the way through.

Serve with Thai Jasmine rice and enjoy this Far East comfort classic!

Keep in mind the Chicken can easily be subbed out for Tofu or just left out completely! 

Nummy Eggy Ramen

Here's another new twist on your boring old ramen!

You will need: 

1 pack of Ramen noodles (any flavor will do since we're not using the packets).

1 Clove of Garlic minced
1 1/2 cups of Chicken Stock (or Veggie Stock)
1 Egg
Red Pepper to taste
White Pepper to taste
Salt/Pepper to taste
1 Green Onion for garnish

- In a saucepan, boil the Stock, Garlic and all of your seasonings together.
- Add the noodles and cover the pot for about 2 minutes.
- Add in your egg and stir while still at a light boil.
- Garnish with Green Onion.

I like to serve this with my favorite Jasmine Rice for 2 reasons:
1) The broth is delicious mixed in with the rice!
2) The egg really makes your house have a kind of funk and the Jasmine Rice covers that smell nicely.