Thai Chicken Curry
Happy New Year!! We had a great trip and good time visiting with the clan. Excellent weather, good company, good food, what a great way to usher out the old year.
Looking for something interesting to do with chicken? Here is the recipe that goes with that Fish Sauce and Red Curry Paste we left in a certain back fridge. If you can find a can of coconut milk at wally world, you are set.
Ingredients for 4 servings:
14oz (one can) Coconut Milk
1 Tablespoon of Red Curry Paste
2 Tablespoons of Fish Sauce
2 Tablespoons of Sugar
1 lb Chicken breast cut into 1" or so pieces (about 1.5 lbs is good too)
Some red and/or yellow bell pepper strips
Add about 1/2 of the coconut milk and the red curry paste in a pan and stir in the curry to dissolve it a bit. Then add chicken, fish sauce and sugar and bring to a gentle boil and cook until chicken is done (think I used about a 6 on the oven dial.) Throw the peppers in at any point, based on how crunchy you want them (I added them about half way.) When the chicken is done add the rest of the coconut milk and when it's hot again it's ready.
Those leaves in the picture are kaffir lime and add a great flavor, if you can find them fresh; throw in a few when it's almost done with the remainder of the coconut milk.
Serve over hot rice. Or, if you're G., mashed potatoes :-)
The curry paste controls the heat, 1 Tablespoon is mild, a heaping tablespoon would add a little bite and 2 tablespoons makes it yummy hot. Don't go less than 1 tablespoon tho or you'll lose some of the awesome flavor.
This is an authentic recipe from a most excellent cook-book I've had for years.
For those experimenting, look for the Thai red curry paste (Mae Ploy is excellent) at your local Asian store or online, and ask for the best quality fish sauce they have. Grab a few Kaffir leaves and some coconut milk and you can whip this exotic dish up in about 10 minutes.
Looking for something interesting to do with chicken? Here is the recipe that goes with that Fish Sauce and Red Curry Paste we left in a certain back fridge. If you can find a can of coconut milk at wally world, you are set.
Ingredients for 4 servings:
14oz (one can) Coconut Milk
1 Tablespoon of Red Curry Paste
2 Tablespoons of Fish Sauce
2 Tablespoons of Sugar
1 lb Chicken breast cut into 1" or so pieces (about 1.5 lbs is good too)
Some red and/or yellow bell pepper strips
Add about 1/2 of the coconut milk and the red curry paste in a pan and stir in the curry to dissolve it a bit. Then add chicken, fish sauce and sugar and bring to a gentle boil and cook until chicken is done (think I used about a 6 on the oven dial.) Throw the peppers in at any point, based on how crunchy you want them (I added them about half way.) When the chicken is done add the rest of the coconut milk and when it's hot again it's ready.
Those leaves in the picture are kaffir lime and add a great flavor, if you can find them fresh; throw in a few when it's almost done with the remainder of the coconut milk.
Serve over hot rice. Or, if you're G., mashed potatoes :-)
The curry paste controls the heat, 1 Tablespoon is mild, a heaping tablespoon would add a little bite and 2 tablespoons makes it yummy hot. Don't go less than 1 tablespoon tho or you'll lose some of the awesome flavor.
This is an authentic recipe from a most excellent cook-book I've had for years.
For those experimenting, look for the Thai red curry paste (Mae Ploy is excellent) at your local Asian store or online, and ask for the best quality fish sauce they have. Grab a few Kaffir leaves and some coconut milk and you can whip this exotic dish up in about 10 minutes.
Comments
Post a Comment