What is COOKING IN HEELS all about?

COOKING IN HEELS is a comic and practical cookbook blog for the modern Glamazon learning her way around the kitchen.




Left-over Thai food is the best. It can't be beat.

But did you know that curry really isn't that hard to make on your own.

Give it a try!


  • 1-2 lbs of raw thinly sliced chicken (cutlets preferred and are easiest to cut)
  • Panang Curry Paste (at your local grocery store)
  • 1 can of Coconut milk
  • Bell pepper or onion (optional)
  • Instant Brown rice (optional)
  • Salt/Pepper to taste

In a medium heat skillet, add curry paste with the coconut milk. Stir until paste is dissolved and the mixture bubbles.

Add the onions and bell pepper. Bring to a boil, then simmer until soft, for 2 minutes.

Add the sliced chicken. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.

If you are making instant rice, make it now in a separate bowl / pot.

In the skillet, stir and cook 3 minutes more or until the chicken is cooked.

See? Not that difficult!

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