Can you say easy and amazingly good?  Well, I can after having a big bowl of Thai Red Curry Chicken.

Just dice up some chicken (I used thighs… they’re cheap) and fry it up in a skillet with a little olive oil. When done, remove the chicken and drain off the oil.  I used a little (1/4 cup maybe) pinot grigio to deglaze the pan and then added a couple handfuls of sliced baby bella mushrooms and let them sizzle for 5 minutes or so. Toss the chicken back in and add Sharwood’s Red Curry Sauce; heat through. Serve it up with basmati rice, Stonefire Tandoor Baked Naan, and chopped green onion.  Yummy and satisfying!