Friday, October 1, 2010

Sweet and Spicy Thai Skillet with Brown Rice

This is a lovely quick meal, with both sweet and spicy flavors, and it's a perfect way to use leftover cooked rice you may have in your fridge.  You can have it ready in less than 10 minutes!  You can play around with the ingredients, easily adapting it to any dietary requirements - leave out the meat, or use a different kind, and add any other vegetables you like.  I just added what I had in my own fridge.  So save this one for one of those nights when you are pressed for time, or are just too hungry to wait for a full meal to cook. 

Sweet and Spicy Thai Skillet with Brown Rice

Cooking spray or cooking oil
1 Spicy Jalapeno Chicken Sausage from Trader Joe's, sliced
1/2 cup sliced mini Portobello mushrooms
1/2 cup fresh broccoli, chopped
Chopped bell peppers, if desired
3 - 4 tsp. Thai Curry Paste (I used half Panaang, half red - but use your own favorite!)
1/2 cup boiling water
1 - 2 tsp. brown sugar
dash of salt
3/4 cup cooked brown rice

In a small saucepan, cook the broccoli florets in boiling water for about 5 minutes, or until tender (but not too tender).  Drain and set aside.

Coat a skillet with the cooking spray and spread the sliced sausage and mushrooms onto the bottom of the skillet.  Cook over medium-high heat until the sausage and mushrooms are browned to your liking (5 - 8 minutes).  While they are cooking, prepare the sauce:  place the curry paste into a small bowl and pour the 1/2 cup of boiling water over it to dissolve it.  Add the brown sugar and a dash of salt, and stir well.  When the sausage and mushrooms are cooked, pour the sauce over them and allow to simmer for about 5 more minutes.  Add the broccoli and toss to coat, and then add the cooked brown rice and continue to cook until it is all heated through.  Adjust seasonings as desired, and voila!  Dinner is served.

No comments: