Thai Chicken Curry

I'm starting off this post with being 'tagged' by Susie from Digging in the Dirt. The rules after being tagged are to go to your 5th photo file or folder on your computer, then click on your 5th photo in that file, describe it in a post and then tag 5 more people. I was tagged on my 4th photo not too long ago so was excited to see what my 5th photo would be of.... It's my husband and our 3rd child, MN back in 2005, having dinner at my mother in law's family's restaurant! We LOVE eating there - her brother makes the best Chinese food ever!

The folks I'm tagging to post their 5th photo from their 5th folder are: *AMC from Kiss of Pikake . *Jill from The DeVlieger Family. *Megan from A Little Slice of Life . *Shannon from Wilson Clan Blog. *Anna from Terriers and Tabbies. None of you HAVE to do this or pass it on - but I've tagged all of you because I LOVE your photos and would love to see what one comes up for your fifth! Thai Chicken Curry This is a recipe I got from my friend Sarah K. when she had my husband, son and myself over for dinner at her Seattle apartment about 8 years ago. Sarah and I met when we were 9 years old. A christian magazine ran an ad for kids to get pen pals. If you sent them your name, age and hobbies / interests, they would send you 3 names and addresses of other kids with like hobbies / interests and you could be pen pals. Sarah was one of the three they sent me and we've been friends ever since. We didn't meet in person until we were about 14. I think she leads a very exciting life and I always enjoy hearing about her adventures through the letters she writes me. You can see some of her amazing photos on her blog here.

Ingredients: 3 chicken breasts, broccoli, snow peas, baby corn, canned bamboo shoots, carrots, 2 cloves garlic, 3-4 cups white rice - cooked, 1 can coconut milk, 2 tsp curry powder, 2 tsp fish sauce, 1/2 cup chicken broth, 2 Tbsp brown sugar, 1 tsp fresh or dried basil.

Cut chicken into bite sized pieces and cook in large skillet along with chopped garlic, basil and a small amount of vegetable oil. Chop carrots and broccoli and add them to the pan of chicken along with the baby corn, snow peas and bamboo shoots. Stir together and put lid on skillet to let vegetable steam.

In a small sauce pan, heat coconut milk, brown sugar, fish sauce, curry powder and chicken broth until dissolved and heated through. Pour over chicken and vegetables in skillet. Let simmer for about 10 minutes on low heat. Serve over rice. ( This dish is not very salty so you may add salt to taste.)

We eat this dish often and I really enjoyed it while pregnant since it is not only healthy but very filling but also very light on salt ( no swelling! ) and the flavors are light so no heartburn or indigestion!