Brenton and I donned our finest frocks and jewels a few days ago. We were fortunate enough to be guests of Schuyler at the White House Correspondents Cocktail Party, (she’s obviously the most amazing Advertising Sales gal with the Wall Street Journal) . Thank you darling friend for a wonderful evening. It all began with champagne and marvy cheese at Schuyler’s gorgeous condo with a few lucky friends, also attending, due to her graciousness. We walked into the gala on the famed red carpet and were
star struck thrilled from the get go, to see so many political and Hollywood celebs.
Life, Liberty, and the Pursuit of Fabulousness and Deliciousness! After we had our fun hobnobbing with the elite we ventured to the newly opened Mango Tree in the striking CityCentreDC. where we ordered a LOT of their offerings to sample. It was all amazingly presented. If you live in the area…get yourself there asap! We had green curry chicken; but I’ll share my red curry chicken recipe, compliments of our chef in Istanbul. We also had their vege spring rolls (the lightest and best ever) and their wonderful tom kha gai (Thai Chicken Soup). I have attempted this recipe twice since I returned home. I think I have it now…altho not nearly as wonderful as Chef Richard Sandoval’s version…I mean he’s rather great, right?!
Breast meat of 1 roasted chicken, sliced as thinly as possible
2 cans coconut milk
3 cans reduced-sodium chicken broth
12 quarter-size slices fresh ginger
2 stalks fresh lemongrass, cut into 1 inch pieces
2 Tbs fresh lime juice
2 Tbs fish sauce
2 1 t sugar
2 t Thai chili paste
1 Tb chili oil
1/2 cup fresh cilantro, chopped
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass.
Bring to boil over high heat.
Add lime juice, fish sauce, sugar, and chili paste, and chicken pieces.
Reduce heat and simmer 5 minutes.
Garnish servings with basil and cilantro.
Place in bowl.
Drizzle with chili oil.
Garnish with cilantro
250 calories for 1 1/2 cup serving