I love Thai curries, but rarely make them at home because Tracy most definitely does not like them. Since Tracy is out of town, I figured I’d try my hand at something new. I made up a curry-based stir fry, to try to lighten what is typically a pretty heavy dish. I started with a bunch of fresh vegetables, added only a small amount of chicken, tossed in some oranges, and then used just a small amount of pre-made curry sauce so I had the flavor of the curry in the dish, but not as much liquid as a typical curry dish. Went over very well with my kids!

• 1 large onion
• 1 red bell pepper
• 2 handfuls of snap peas
• 2 navel oranges
• 1 1/3 pounds chicken breast
• 1 1/2 cups jasmine rice
• 1/2 jar of Thai Kitchen yellow curry sauce (11 ounce jar)
• olive oil
• 2-4 tablespoons red wine

Cut onion into strips, coarsely chop bell pepper, and remove ends of peas. Cut chicken into chunks. Cut orange into wedges and remove peel.

Cook rice with 2 to 2 1/2 cups water, starting on high and turning down to medium low once the rice boils. Cover and simmer until the water is absorbed.

While the rice cooks, stir fry each vegetable individually in a wok over medium heat with enough olive oil to prevent it from sticking. Remove each vegetable to a dish as they cook. Stir fry chicken over medium heat with a tablespoon of olive oil. Remove and add to the bowl with the vegetables.

Add red wine to pan to deglaze it, scraping bits with a spatula, and simmer to cook off the alcohol. Add curry sauce, mix, and bring to a simmer. Add in all the vegetables, the chicken, and the oranges. Mix until sauce covers the meat and vegetables. Serve over rice.

Makes 5 to 6 servings.

I don’t think these flautas are very authentic, with a filling that combines chicken, tomatoes, bell peppers, and onions. I’ve yet to find a Mexican restaurant that makes them this way. I can’t even remember where I originally got the recipe; it may have been the LA Times web site. But it was a long time ago, and since then I’ve adapted it fairly heavily. A lot my family recipes end up that way. Regardless, my family loves them!

I used to make these all at once, but they are so much better fresh than reheated, so I now make only a half batch and then save the rest of the filling and tortillas for a second day of crispy goodness. I don’t like to deep fry foods, so I add just a small amount of oil to a pan and fry briefly on both sides.

Filling

• 4 boneless chicken breasts
• 1 medium onion
• 2 medium bell peppers
• 3 tablespoons cooking oil
• 2 garlic cloves
• 1 medium can whole tomatoes
• 1 teaspoon cumin
• 3 tablespoons chili powder
• oregano to taste
• salt to taste

Cut onion into slices and stir fry with some oil in a large skillet over medium heat. Remove and set aside. Repeat with the bell peppers.

Cut chicken into bite size pieces and stir fry over in the same skillet with a small amount of oil.  Add to the onions and peppers.

In a blender, purée the canned tomatoes. Add last amount of oil to pan, with some garlic. Stir fry briefly, then add tomatoes,

In blender, puree the canned tomatoes. Add to pan, with cumin, chili powder, oregano and salt. Simmer over medium low heat 15 minutes until thickened. Add chicken, onions, and peppers and stir to coat. Remove from stove.

Flautas

• 12 – 16 flour tortillas
• toothpicks

To assemble flautas, add some chicken mixture to each tortilla, roll, and secure with a
toothpick.

Heat oil in large skillet over medium heat. Be sure the oil is completely heated before frying. Fry three or four flautas at once, turning one time, so that the tortillas turn golden brown, approximately 2-3 minutes.

Serve with salsa, sour cream and guacamole on the side.