Sorta Indian

I steamed the brussels sprouts and tossed them with butter. Sliced up chicken breasts and sautéed them in peanut oil, adding roughly chopped green onions and garlic, then peas and carrots from a can, then fresh sweet bell peppers, and finally TJ’s yellow curry sauce. Served over jasmine rice flavored with a touch of turmeric and saffron. Warming and filling for a chilly fall evening; I had seconds.


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