Tuesday, April 22, 2008

Asparagus, Sugar Snap and Chicken Yellow Curry with Mushrooms

I made a wonderfully tasty and easy curry dish last night. Last week I was dragged to costco by my daughter. So while I was killing time there I stumbled upon a large plastic container labeled Gourmet Mushroom Blend. This looked intriguing because the label shows morels, porcini, shitakes, oysters as well as the expected portabellas and shitakes. There are various health claims and a "ready in minutes" blurb to further entice me. I plunked down my $15.99 and started thinking of ways to use these yummy-looking mushrooms. I bought organic asparagus and a big bag of sugar peas at the Chico farmer's market a few days ago. I rinsed the mushrooms in hot water, as directed and put them to soak in hot water for about 5 minutes. As they soaked, I put 5 chicken thighs on a grill pan in the oven at 400° for 20 minutes. While they cooked I sautéed a sliced onion, 1"sliced sugar snap peas and the soaked and drained( reserving the liquid) mushrooms in olive oil for 5 minutes. I then added 1" slices of asparagus, some soaking liquid, the cooked chicken , which I had diced and a bottle of Trader Joe's Yellow Curry sauce. I left this on a medium heat for 5 minutes. I served this with brown jasmine rice. My husband loved it. It had just the right amount of spice and crunch. Simply delicious .
I will be heading to San Francisco tomorrow. Look for reports on my eating and book buying adventures from the city during the next week.