Thai Red Curry Grilled Chicken

Rabbit would be ideal for this recipe, but it’s hard to find so chicken will have to do.

Big government and big agriculture pretty much sleep in the same bed and there isn’t room for small producers and certainly not for a guy raising and selling rabbits. A Missouri man faced a $90 thousand fine for selling more than $500 worth of rabbits a year without a USDA license.

In one way or another, the Federal government is increasingly involved with almost every morsel on our plate, and most of us have become too fat.

With that in mind, it may be the only agreement between political “conservatives” and “liberals” can be found in what’s served up for supper. My liberal friends are sweet on “community supported agriculture.” My conservative friends are all for freedom to grow, freedom to sell, and freedom eat locally without intense government intervention.

So the big debate in Washington is about the debt limit, spending and taxes. The president wants tax increases to support current levels of federal spending which right now account for nearly twenty five percent of our gross domestic product. The republicans want spending cuts. Lost in the debate are the regulatory costs which in 2008 amounted to nearly $1.75 trillion or over $15,000 per American household. To be sure those regulatory costs are passed on to consumers. More importantly, the regulatory cost on small business, those with 20 or fewer employees, is $10,585 per year per employee.

None of this bodes well for the household economy, or America’s peasantry – our small businessmen and women. They seem destined to be crushed under the tyrannical weight of administrative rule.

Now as I said, a rabbit would be better for this recipe but chicken will have to do. For this you will need:

Chicken ½ breasts (2 if they’re large, four if small) cut into strips

½ cup unsweetened coconut milk

4 Tbsp. Thai Red Curry Paste

2 tsp. brown sugar

Mix coconut milk, curry paste and brown sugar into a marinade and marinate the chicken strips for at least one hour.

8 oz. box rice noodles. Cooked per package instructions

1 medium onion thinly sliced

2 Tbsp. oil

2 Tbsp. minced garlic

1 cup of bean sprouts

3 Tbsp. fish sauce

4 Tbsp. chicken stock

4 lime wedges.

Grill the chicken over moderate baste occasionally with marinade. When the chicken is done sauté the garlic and onion in a large frying pan until golden. Remove from heat then add the chicken stock, fish sauce.  Drain the noodles and toss them with the chicken into the other ingredients in the pan. Return the pan to medium heat, add liquid as need and serve when hot. Garnish with a lime wedge.