Thai Kitchen Giveaway - CLOSED

THIS GIVEAWAY IS NOW CLOSED. WINNERS WILL BE DRAWN SOON. THANKS!

I'm not overly familiar with Thai food. I've had a few things that a friend from an old job used to make and bring for us to try. The food she made was always so fresh and delicious. Man, I miss the food...and her too, I guess. LOL

However, I've never had curry in my life, at least not that I can recall.

So when I was asked to review Thai Kitchen® products I was more than happy to give them a try. As I like to cook, I like to try new things and I like products that make cooking great meals easier and faster.

I was sent a dinner kit with the ingredients to make Red Curry Vegetables and Red Curry Chicken. I received a box of Thai Kitchen® Jasmine Rice, Thai Kitchen® Red Curry Paste, Thai Kitchen® Fish Sauce and Thai Kitchen® Coconut Milk.

Red Curry Vegetables

1 to 2 tablespoons Thai Kitchen® Red Curry Paste
1/4 cup water
2 tablespoons vegetable oil
1 clove garlic, minced
4 cups assorted vegetables, such as broccoli florets, bell pepper strips, sliced mushrooms, sliced onions and snow peas

1. Mix curry paste and water in small bowl until well blended. Set aside.

2. Heat oil in large skillet on medium-high heat. Add garlic; stir fry 15 seconds. Add vegetables and curry paste mixture; stir fry 3 to 5 minutes or until vegetables are tender-crisp.

Makes 4 servings.

Red Curry Chicken

Prep Time: 10 minutes
Cook Time: 15 minutes

1 can (14 ounces) Thai Kitchen® Coconut Milk, divided
2 tablespoons Thai Kitchen® Red Curry Paste
1 tablespoon brown sugar
1 pound cooked boneless, skinless chicken breast
1/4 cup chopped fresh Thai basil
2 tablespoons Thai Kitchen® Premium Fish Sauce

1. Bring 1/2 of the coconut milk to simmer in large skillet on medium heat. Stir in curry paste until well blended. Add remaining coconut milk and sugar; bring to boil. Reduce heat to low; simmer 5 minutes.

2. Stir in chicken. Cook 3 to 5 minutes or until chicken is heated through. Stir in basil and fish sauce.

3. Serve with cooked Thai Kitchen® Jasmine Rice. Garnish with additional basil and red chile slices, if desired.

Makes 4 servings.

The finished product:

The recipes were super simple to follow. It took about 30 minutes to whip up this dinner.

I was told that I could choose different recipes for the review if I wanted to but I chose to go ahead and make the ones that were suggested.

Red Curry Vegetables - I did not like it and neither did Dennis or the kids. Maybe it was the vegetables I used? The bag I used ended up being more mushy carrots than it was cauliflower, string beans and broccoli. The curry itself didn't taste bad, but it was not good on the vegetables.

Red Curry Chicken with Jasmine Rice - This was really tasty. I think maybe had I tossed the veggies in with this it would have made the veggies taste better. Jasmine Rice has a nice, sticky texture and I've used it before in other recipes. The curry sauce was good on the chicken and the rice. It wasn't spicy at all and it didn't have an overpowering coconut flavor to it. I'm not a fan of coconut for the most part.

All in all I'd give the meal a 7 out of 10. I will make it again but either use different vegetables, skip them all together...or add them to the chicken mixture.

I got a little ambitious the next night and decided to make this Thai Beef Salad that my friend used to make for us. I made it from what I could remember it having it in it...and after I'd made it I found a recipe for it on the Thai Kitchen® website.

Here's how I made it:

Thai Beef Salad

2 lb London broil
1 small jalapeno, finely chopped (ribs and seeds removed)
2 small limes
1 handful (?) fresh cilantro, chopped
2 vine ripened tomatoes, seeded and chopped
4-6 T Thai Kitchen® Fish Sauce
1 medium cucumber, sliced

Grill the London Broil until rare to medium rare. Let rest for 10 minutes before slicing (thin).

Combine cucumber, tomatoes, jalapeno in a large bowl. Add sliced London Broil, the juice from the two limes and the fish sauce. Toss to combine and let set for a few minutes. The lime juice will help the meat cook a little bit more. Just before serving toss in the cilantro, combine. Serve with Jasmine Rice.

Tasted just how I remember my friend made it...only hers was spicier. I like spicy but have to be careful because of my kiddos.

Serve this warm or cold. It's fabulous.
When my friend (she was actually from Thailand) made it for us she would have us eat it with our hands by making a little rice ball in our palms then putting the salad on it.

We opted for forks when I made it. :)

Want to make some yummy Thai food at home? Two lucky Fairy Blog Mother readers will each win a Thai Kitchen® cookbook!

To enter this giveaway:
Visit the Real Asian Made Simple website and
tell me a recipe you'd like to try

This is the mandatory rule for entry. If you don't do this then any extra entries you submit will not be counted. Any entries that simply say 'enter me', 'count me in', 'great prize' or anything equally lame will not be counted...or even published for that matter. This rule especially applies to "Woo Hoo make me a winner!"


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(Leave a comment for each additional entry. If you put all of your extra entries in one comment it will only count as ONE entry. Sorry!)

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Open to US only

Ends July 14, 2009 11:59 PM MST

Much thanks to Real Asian Made Simple for the fun (and mostly yummy!) review and giveaway opportunity!