chicken curry casserole with coconut milk

All can be made in 45 minutes or less. At the moment, we're not posting that information online. For more Asian-inspired dishes, check out my recipes for Asian Citrus Chicken Salad , Sticky Asian Grilled Chicken … By the end, the chicken wasn't done and the rice was lost in all that liquid. Breast is more dry but I feel like rich sauce helps a lot. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Thai Green Chicken Curry Recipe. peanut butter (chunky) for a thai-peanut taste. 1 cup of Jasmine rice only needs 1 1/2 cups liquid total. Add ginger and garlic then saute until fragrant, 1 minute. I made this last night and I think Simone-K is right... it does need more Red curry Paste. Thinly slicing your chicken is important for two reasons: 1) It cooks up uniformly in the pan so you won’t have some chewy, hard pieces that are overdone and 2) thinner pieces are more easily able to soak up all that yummy curry powder and paste as well as the coconut milk. I use coconut cream instead or coconut milk and double the red curry paste. … There is nothing like snuggling up on the couch with a big ole’ bowl full of a coconut milk Thai chicken curry. Anyway like others suggested, use boneless thighs. I also used asparagus which was quite nice. As noted by others, I would add boneless, skinless breasts or thighs. I asked my kids (ages 6. I think the recipe meant 2 cups of rice. I ended up reducing the broth by half and using coconut cream instead. Seems like most of the 'quick' recipes are lacking something, maybe to keep recipes as simple as possible--fewer ingredients?? Whole Baked Chicken In Lime Grass And Coconut Milk Recipe potsofsmiles:) black pepper, lime, rice, … I now use a seasoning from Penzey's to up the spice factor without adding much more heat. All Rights Reserved. my boyfriend loves the taste. I love to serve this Thai chicken stir fry recipe over white or brown rice but basmati and jasmine rice are ah-mazing too (the smells of both!). Chicken: Boneless and skinless chicken breasts or thighs are the best. Add coconut milk, coconut sugar, turmeric powder, remaining 1 Tablespoon curry powder, salt, and white pepper then whisk until smooth. Also, the amount of rice was just right. Martha Stewart is part of the Meredith Home Group. I also cooked the dish for an extra 5 minutes covered and 10 minutes uncovered. I would suggest reducing the liquid. Then, add the coconut milk, red curry paste, crushed red pepper flakes and the salt. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. I think zucchini would be a better combo. Cover, and reduce heat to medium-low. There's no grease involved! Sounds fantastic! If you're wondering if you'll like mango chutney, you WILL. Nothing crazy, just a handful of pantry staples and a couple of ingredients you can grab on your way down the Asian-cuisine aisle at your local grocery store. I like to serve this nice and piping hot over rice or noodles and of course, with that fresh herb garnish. Chicken curry is my favorite food. I won't make it again, though- might as well make a real curry. I also had to use 2 cups of rice. Added a hit of fish sauce, a hit of brown sugar, fresh basil on top. Think again! You can also add diced potatoes and carrots (no bigger than 1-inch pieces) to this dish alongside the chicken to bulk it up and give it some different tastes and textures. soooo good. I did add onion and that was good. Add the onion and saute for about 7 to 10 minutes, … No skin on the chicken, needs way more red curry paste than it calls for, I put in a few tablespoons, and definitely needs salt and pepper added. i would definitely make it again. When you open your can of coconut milk, you’ll probably find that a lot of it has congealed at the top. Add to the pan and stir 1-2 minutes til thickened. New to Marth'a recipes, but enjoying the App. I also threw in some spinach right at the end...very good! 8. In a small bowl, whisk together the cornstarch and the water until the corn starch is dissolved. Very disappointing. Here's what I did and it was YUMMY: Arrange the chicken in a single layer skin side up and surround with the onion mixture. Directions. But but be careful, this does add spice! Garnish with fresh cilantro if desired. Stir, then let the mixture come to a low boil. To lighten this dish up a bit, feel free to use light coconut milk or even a combination of light and regular. It is a MUST that the Curry paste be cooked slightly to release the spicies before any liquids are added, otherwise the flavours will not blend. Plus, we have the scoop on that "add corn syrup to the water" myth. Turn heat up to high to bring coconut milk … Creamy, cozy, and oh-so-comforting. And watch videos demonstrating recipe prep and cooking techniques. Chicken Curry Recipe. I used over 4 tsp. and once you get past the jitters of taking on a new flavor profile, you’ll be wanting to make Thai food all the time! Top with half of the curry sauce. Also, it was more work than it was worth to try to cut up slippery chicken legs in a sloppy pile of rice. Season to taste with salt and pepper. What's not to like? awesome. DELICIOUS!!! Just add it all to the skillet and once you start to stir, it will all mix together. I also had to add more curry. If you counted how many Thai recipes there are on my site, I’m pretty sure it would be about three: These Peanut Noodles, this Thai Coconut Peanut Chicken, and this Sesame Chicken Dip. Add the turmeric and curry powder and stir constantly to ...curry, add the coconut milk with the chicken broth. That's my two cents! Cook garlic, ginger and onion for 3 minutes until onion … Add green beans and red pepper, stir and cook for another 10 min or until rice/veggies are cooked. I love how simple this recipe is! Once the liquid starts to bubble, reduce the heat to medium and let … Delish! In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. i made a few changes - smaller pieces of chicken breasts, more beans, and i used regular coconut milk because i didn't have light. Take out a large skillet and add to it the chicken, peppers, and onions. See? This is now a staple recipe in our house - it also freezes very well. I like to dip my naan in it and even add a dollop of the chutney right on to of my curry dish. I may try to make it again with whole-fat coconut milk. That said, I'll definitely make this again: easy-to-find ingredients (and not too many of them), fast prep, easy-clean-up, and really great flavor. I used 2-3 TABLSPOONS. I should have read the reviews! Store leftovers for up to 3 days in the fridge. Look for Thai cooking how can do step by step. This recipe worked out great for me. It was perfect and quite easy! Lite coconut milk … boneless skinless chicken breasts or boneless skinless thighs. Any time you reduce the fat content of milk the result will be slightly less creamy and rich, but in this case I can confidently tell you the flavor is still amazing. I like to garnish this dish with lots and lots of fresh cilantro, and some extra lime wedges for squeezing. If you want it spicier add more curry paste as stated in the chef's note, I did. I did not like the green beans with the red peppers. Give the dish a taste and add more salt if needed. I don't think any amount of tinkering can fix this one. Required fields are marked *. Want more tasty and festive holiday cookie recipes and tips? Ingredients for Chicken Curry. But overall, it was delicious and cozy! this website. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. In a small bowl, whisk together the cornstarch and the water until the corn starch is dissolved. Possible improvements: remove the skin before cooking, use a leaner cut of meat, quadruple the curry paste, add some fresh ginger towards the end. I wish I had read the reviews before making this--greasy, bland, mushy. #1 - use coconut oil instead and omit water, #2 - double and a half the red curry paste (I used 5 teaspoons), #3 - I also substituted zuchini AND added onions (saute them in chicken pan before adding liquids) and then threw all veggies on top and just waited for the rice to cook. If I made it again, I'd also take the last reviewer's suggestion and add fresh lime juice and fish sauce! I used 2 teaspoons of red curry paste but could have used 4- we could barely detect the flavors. Ugh. Sprinkle yellow curry powder over everything and stir 1 minute. I added a can of tomatoes, grated ginger, an extra few tsp. We used frozen edamame instead of green beans, which worked. all kinds of Christmas cookies, from timeless classics to modern treats. Whisk corn starch into water until dissolved. Everyday Food. Not as flavorful as I would have liked it to be. I found it quite tasteless even after quadrupling the curry and adding red pepper flakes. I put in 3 tbsp of curry paste which made the curry just pop! saffron, basil leaves, peanut oil, salt, ground black pepper and 16 more 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Trust me, it’s pretty hard to mess up (and even if you do, it’ll still taste good!) Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Adina Martha has never steered me wrong like this before! Saute chicken in a large pot until browned, then remove. I'm so surprised that only one other person has mentioned this problem. Meanwhile, make rice in a rice cooker. Add chopped onions and saute 8-10 minutes, until golden. I just added hot sauce which spiced it up. Next, sprinkle the yellow curry powder over all of the chicken and veggies, and stir to coat that for another minute. I had to substitute broccoli since some family members don't like green peppers and we used basmati instead of jasmine rice but it was still very yummy. Enter to Win $10,000 to Makeover Your Home! As I made it it was delicious! It's just sort of bla without it. Add the chicken and garlic, cook until no longer pink, 4 to 5 minutes. 9. Get Easy Chicken Curry with Vegetables Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. For this healthy Thai chicken recipe, I usually garnish with lots of fresh cilantro and extra lime wedges for squeezing. Cook, without stirring, until rice is almost tender, 15 minutes. Taste, add more salt if needed. Greasy and flavorless, plus way too much liquid for the amount of rice. Serve with lemon wedges on the side. Horrible. One-Pan Coconut Chicken Curry and Rice. By the time the chicken was cooked through (and I used thighs instead of quarters), the rice was way over cooked. Add the coconut milk, bring to a light boil, reduce the heat and simmer gently for 8 to 10 minutes. Then, add the coconut milk and the rest of the ingredients at a later date to save some time on this dish. Also instead of jasmine rice I added brown rice and I cooked the rice for 30 min before I added the chicken as brown rice takes such a long time to cook through. Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Bake at 350 degrees Fahrenheit for about 25 minutes until heated through and bubbling. ), coconut milk, and some veggies, I was able to pull off a simple Thai dish that tasted just like the real thing on the first try. That’s okay! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Turns out, I had nothing to worry about! Daily baking inspiration for the holidays and beyond! Heat oil in a skillet over medium high heat. Add chicken, tossing lightly to coat with curry oil. For more out-of-this-world Thai-inspired recipes, try my popular posts for Grilled Sweet and Spicy Thai Chicken Kabobs, Shrimp Pad Thai with Peanut Sauce, and Thai Coconut Curry. ... Indian or British brands. Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. This savory creamy chicken potato casserole is the perfect healthy comfort food for cold winter nights! In the future, I will make again with the rice steamed seperately and served with the chicken mixture. Better luck next time. I was unsure about this recipe reading all the reviews, but I ended up with a tasty, toddler friendly, comfort food dish. In a large dutch oven over medium heat, melt coconut oil. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Once hot … I followed the advice of the reviewers previous to me and took the skin off of my chicken. We really liked this dish, but I think I'll drain off some of the chicken fat after browning the legs next time--with all that rendered fat, it was a little greasy. we LOVED it! Add butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender. Coconut milk: Use coconut milk … You could cook through step 2, cool ingredients to room temperature, and freeze. Delish. and it was PERFECT. For a spicier dish, stir in a bit more curry paste. Step 3 Pour coconut milk, … I also tripled the curry sauce and that part was very flavorful. Besides throwing in the kitchen sink that others suggested (great lashings of peanut butter, fresh ginger, regular coconut milk, cilantro) I also dialed it up with sauteed sliced onions, garlic, and baby carrots. I also add walnuts at the end...which mimics a favorite dish at a local Thai restaurant in my town. I also added snow peas, since I like more veggies, in addition to the greenbeans and peppers. Add that mixture to the pan and stir it into the coconut milk and spices to achieve a thicker broth. I was very satisfied. 10. Add the minced garlic and ginger. So rich, creamy and full of flavor!!! Added can of coconut milk, 1.5C broth, 4tsp curry paste, 3 smashed garlic cloves, juice and zest of 1 lime, 1T fresh ginger (galangal if I had it), 1 chopped onion, and a few splashes of fish sauce To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. If you want to use a noodle, some of my favorites include: rice noodles (vermicelli), soba noodles, pad Thai rice noodles, and even ramen. I read all the reviews and had some doubts on making this but, wanted to do something different so I thought what the heck. Your email address will not be published. I’m Tiffany - cook, photographer, mother, and semiprofessional taco eater. I like to use baby red or Yukon gold potatoes, but anything you have is fine. Browned 6 drumsticks in a heavy pot with olive oil and S&P I say add more rice. Thai curry over rice is one of our favorite dishes and this was an excellent alternative - and even better on a cold day when we're wanting some comfort food. It was very soupy- and for the last 10 minutes cooking in the receipe (plus an additional 20 minutes) I cooked it uncovered hoping it would thicken. I would also add more of the curry paste. Your email address will not be published. Cook, stirring, until soft, … Then, add the coconut milk, red curry paste, crushed red pepper flakes and the salt. I've been making Coconut Chicken Red Curry for years and right off the bat, this recipe is missing key Asian flavours which gives it the sweet-sour-spicy contrast: sugar, lime juice, Fish Sauce, garlic, and ginger. Fresh coriander on top made it even yummier. Chicken Curry in Coconut Milk Receitas Da Felicidade! Drizzle with oil and turn the burner up to medium high heat. To really take it to the next level, add a side of mango chutney - you can find this magical stuff in a jar in the Asian culinary section of  most grocery stores. chicken breasts, basmati rice, garlic paste, arugula, onion, curry powder and 7 more. I will make it again but will reduce the liquid, add zucchini and increase the curry sauce. By the time the liquid had been absorbed/evaporated the rice was just mush. Best, Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2). Stir everything around and cook for 6-8 minutes, cooking chicken just through. A lot more. Cook carrots and potatoes (about 1 cup potatoes and ½ cup carrots) in step 1. No problem with the skin on if drained! Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. To assemble the casserole, add the brown rice to the bottom of a 9-by-13-inch casserole dish. More milk, less broth? Stir for 1-2 minutes while it thickens. Thanks to a few pantry staples (if curry powders and pastes are not currently pantry staples in your house, they soon will be! The recipe does not mention anything about leaving the skin on the chicken, so I went ahead and left on the skin which of course made a greasy mess. I doubled it so we could have more through out the week and added two potatos and carrots and it was delicious. I followed this recipe exactly, and it had absolutly no flavor. For the full recipe, scroll down to the recipe card for a list of ingredients and instructions. and once you get past the jitters of taking on a new flavor profile, you’ll be wanting to make, Boneless skinless chicken breasts or boneless skinless thighs. Hi Null, Thanks for sharing, Mary! You'll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. In 6-quart Dutch oven, heat oil on medium-high. Increase the heat to medium high. I don't know if it has to due with using brown Jasmine rice, but this took a lot longer to cook than the recipe called for. I used boneless, skinless chicken and it was great! Next, add in the curry powder, garlic, ginger, cinnamon and sea salt, then reduce the heat to medium low. Step 1: Sauté Veggies – add olive oil or coconut oil to the bottom of your Instant Pot and turn on the sauté feature. 350 oven for 1.5 hours I was a big hit at my house. Heat oil in a large saute pan over medium heat. Notify me via e-mail if anyone answers my comment. A great, easy recipe that will go into monthly rotation. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. i made this last night, and my husband and i gobbled it up! Be sure to download our complete guide here! We loved that it was so easy to make. If it really bothers you, you can stir the cream back into the milk first before adding it to the Thai curry recipe that you’re making. Though after you try this recipe and love it (because trust me, you will) you’ll be keeping every single one of these ingredients regularly stocked at your house so that you can try my Chicken and Broccoli Coconut Curry and Chicken Satay with Spicy Peanut Sauce. Overall, a pretty yummy recipe. I am bummed that I didn't see her comment before I cooked. My Family Loved this. No, this is not correct Cook 5 minutes or until browned, stirring. In a large skillet over medium heat, combine chicken, peppers, and onions. Use any leftover chicken in other quick-and-easy recipes like this BBQ Chicken Sandwich Recipe or these Rotisserie Chicken Tacos. Add … It doesn’t help that was banned from making anything curry … From which platforms to use and the best books to read, bibliophiles share their advice. Use full-fat coconut milk for the best flavor and thickness. My husband asks for this every week, and takes the leftovers to work - he loves it. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. 'Tis the season to enjoy (and gift!) I found the dish flavorful enough, but I enjoyed it eating it with hot sauce. Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster. You can pull together this incredibly tasty Thai Chicken Curry with Coconut Milk in less than 30 minutes and the flavor is so, SO good. For more out-of-this-world Thai-inspired recipes, try my popular posts for, Grilled Sweet and Spicy Thai Chicken Kabobs, Trust me, it’s pretty hard to mess up (and even if you do, it’ll still taste good!) Ingredients You’ll Need To Make Coconut Milk Chicken in the Slow Cooker… 1 1/2 pounds boneless skinless chicken thighs 12 oz sweet potato, peeled and cut into large bite sized chunks 1/2 cup diced shallot I used skinless thighs and tons of green beans. I made this last night and i wasnt super happy with the outcome. You want every bite to be chock full of that yummy, flavorful Thai curry taste. Drain the fat off after browing the chicken, very important with a dark meat dish. Add cooked chicken and vegetables on top and finish with the remaining coconut curry sauce. and I’ve got it down to such perfection I can practically make it with my eyes closed. Maybe the kind of curry paste matters because unlike a previous poster 2 tsp was plenty (and we like it hot). But we couldn't taste the coconut milk really either. Also - I'm not sure what I think about using chicken legs. Cut the chicken into pieces and brown in ... "pop". Serve immediately over steamed white rice or rice noodles. I stir it into the pan in step 3 along with the coconut milk and curry paste. © Copyright 2020 Meredith Corporation. Subscribe to have posts delivered straight to your inbox! Cook for about 15 minutes. Bring to a low boil. It was a bit of a disaster. Concept is good, but taste needs boosting. When that is all done, it is actually quite good! This quality time between the spices and chicken ensures that the protein gets your taste buds going in every bite. A favorite of ours - the second time I made it, I added twice as much curry paste, and a little more salt. Not sure where the negative comments about "greasy" came from. In a large stockpot or dutch oven, heat the stove to medium high heat and add the oil. I made this exactly as stated and there was too much liquid for 1 cup of rice and it ended up being a soupy mush. Help them thrive even when the temperature drops. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. this link is to an external site that may or may not meet accessibility guidelines. Different tastes I guess. You likely wash your hands several times a day, but are you doing so effectively? Transfer to … Anyone who makes this as printed will be disappointed in a sad, pallid mess. It's not necessary to wait and then put veggies later. I've made this twice. Rating this review based on how I improvised so you have to be creative here and really read other reviews so that you have a clue on how to make this taste good. I also added in about 5 teaspoons of red thai curry and about 2 tablespoons of salt and pepper. The rice was soaked in fat, and my husband and I could not eat this dish. Next time I would probably add some cilantro at the end too. I do not recommend freezing this dish, as the coconut milk kind of takes on the flavors of your freezer in a short amount of time. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home, http://allergyfreefoods.tumblr.com/post/17997649516/this-was-really-making-the-most-out-of-a-comedy-of. , crushed red pepper flakes and salt... it does need more red curry paste listed will make it,... Until no longer pink, 4 to 5 minutes it quite tasteless even after the! Is not correct look for Thai cooking how can do step by.! Disappointed in this recipe exactly, and onions can of coconut milk: use coconut milk the! Happy with the remaining coconut curry sauce and that part was very.. Too much liquid for the night with this cozy curry that gets to the pan and 1-2. Out a designated work area in your space is actually quite good night! To an external site that may or may not meet accessibility guidelines also threw some... Doing so effectively i feel like rich sauce helps a lot of time, up... Milk makes chicken curry Soup sweeter and adds a richer flavor than regular cream how to minimize the of. Right underneath every recipe Thai restaurant in my town this recipe exactly and. Nice and piping hot over rice or rice noodles and a creamy sauce that you won ’ t help was... In step 1 the recipe needs straight to your inbox paste listed will make it again, i had to... Dish, stir add 1/2-1 teaspoon crushed red pepper flakes and salt to pot of veggies, in addition the... For Thai cooking how can do step by step modern treats and freeze it and add..., from timeless classics to modern treats more in the fridge meat dish of it has congealed the! It needed some salt min until veggies start to get the flavor was though! If needed a seasoning from Penzey 's to up the spice factor without adding much more curry..., coating them with the spices pot, heat the stove to medium but are you doing effectively! As well make a real curry that the protein gets your taste buds going in every bite to chock! The skin off of my curry dish the most Wonderful time of for. Add spice added hot sauce which spiced it up 't is the perfect healthy comfort for! A hit of fish sauce or thighs in all that liquid comments about `` greasy '' came.! Subscribe to have posts delivered straight to your dining room chairs germ-free have! I enjoyed it eating it with hot sauce pile of rice or even combination... Stir it into the coconut milk Thai chicken curry Soup sweeter and a... 5 teaspoons of red curry paste 2 tablespoons of salt and garlic then saute until fragrant ; frequently... To minimize the spread of germs with an extra 5 minutes stirring, soft... It is actually quite good onions and saute for about 25 minutes until heated and. With oil and turn the burner up to 3 Days in the magazine, underneath! Which mimics a favorite dish at a local Thai restaurant in my town, stirring until... Cooking chicken just through adding red pepper flakes and the rice steamed seperately served... As Simple as possible -- fewer ingredients?? as well make a real.! Adding much more red curry paste listed will make the dish for an extra few tsp card a... By step i cooked ll probably find that a lot of time, whip one!, until soft, … Directions potatoes ( about 1 cup of shredded coconut link is to an site! It 's not necessary to wait and then put veggies later even close to how much the recipe is.... Date to save some time on this website few tsp time between the spices the chutney right on to my... Have a lot of time, whip up one of these fast pasta recipes breasts! Nutritional information in the future, i would have liked it to delicious... Week and added two potatos and carrots and potatoes ( about 1 cup potatoes ½... Recipe card for a complete meal serve this nice and piping hot rice!, stir in a single layer skin side up and surround with the remaining curry... And we like it hot ) then put veggies later from links contained on this website n't done the! Rice only needs 1 1/2 cups liquid total give the dish for an extra tsp! Fragrant, 1 minute, or sriracha sauce to taste arrange the chicken and on! Found it quite tasteless even after quadrupling the curry powder over all of my curry dish who! Green and also added snow peas, since i like more veggies, addition! Learn how to sew an easy medical face mask with fabric and ribbon. Coating them with the remaining coconut curry chicken sauce sweeter and adds a flavor! Best grilling recipes that are guaranteed to be delicious all summer long mixture come to a low boil garlic. Did not like the green beans, which worked ( and i would add boneless, skinless chicken veggies... Fix this one is almost tender, 15 minutes poster 2 tsp was plenty and. Seems like most of the chutney right on to of my curry dish paste, red... Of green and also added snow peas, since i like more veggies, in addition to perfect! I feel like rich sauce helps a lot of it has congealed at moment.
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