I can't cook, but I sure can Nuke!

Kashi Red Curry Chicken About $5

Kashi Red Curry Chicken

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  • Taste
  • Nutrition
  • Honesty in Advertising
  • Green Packaging
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Caveat: You either love Kashi or you hate it. I rather like it, but it’s not for everyone. For those that don’t know, Kashi is a unique blend of buckwheat and other grains (such as rye, rice, oats, etc.) that has a rather nutty taste. If you like brown rice, you’ll probably like Kashi.

Kashi’s Red Curry is a surprisingly good attempt at Red Thai Curry, except that it’s not authentically spicy (simple fix is to add cayenne pepper). It even contains some of the odd ingredients I like in a curry, such as sweet potatoes (roasted, oddly), bok choy (barely), and kale (??). Unfortunately, no pineapple.

One crucial thing with this Kashi – it’s imperative that you cook it fully and let it stand afterwards – do not try to shorten the cooking time. The reason is that the kashi itself takes on a completely different texture. Think of pasta – if it’s undercooked, it’s downright crunchy, and overcooked it’s soggy, but done just right (al dente), it’s marvelous. Kashi expands as it absorbs moisture, but it needs a little time to do so. So follow the instructions and you’ll enjoy it a lot more.

This is currently my favorite frozen curry dish, but unfortunately that’s not saying much – there is a paucity of decent frozen curry dinners, especially red curries, because food companies are averse to making spicy dishes. I can’t blame them – like salt, it’s easy to add but impossible to take away. I just keep my trusty jar of cayenne pepper on hand to add midway during cooking, when they tell you to stir the dish.

I personally do not like yams or sweet potatoes, but in this dish I gobble them up. This is the only time I will eat sweet potatoes, which says a lot. The other ingredients (such as bamboo shoots) don’t seem to go together, but the reality is that they just work. Do yourself a favor and don’t pick out the things you normally wouldn’t eat – try them all together (close your eyes if you have to), and you’ll be surprised just how good the whole thing is.

My only negative comment is that Kashi dishes are expensive – usually $5 or so at my local Albertson’s. But there are frequently coupons available, and when there is a sale too, I pounce on it and grab 10 of these for my freezer.

P.S. Kashi tries to go the extra mile with nutrition and organic ingredients (although not always), but one big thing they deserve credit for is their packaging – 100% recycled boxes, and 11% less of it. Inside is still the same plastic container, but Kashi is way ahead of the competition on being “green.”

Calories per can: 300 (Caloric Density 1.12)

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3 Comments

  1. Hiya tcanty
    Thanks for the guidelines shared in your blog. Something also important I would like to mention is that losing weight is not about going on a dietary fad and trying to shed as much weight as possible in a couple of weeks. The most effective way to lose weight naturally is by using it gradually and obeying some basic guidelines which can make it easier to make the most from your attempt to shed pounds. You may know and already be following some tips, although reinforcing knowledge never damages.

  2. I agree with your Kashi Red Curry Chicken Review – The Microwave Kingâ„¢, great post.

  3. Just carry on doing good content.

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