Sunday, April 17, 2011

Thai Red Coconut Curry with Chicken

When I used to live and cook on Cape Cod, I experienced my first taste of a coconut curry. The chef I worked for then, Chach, made this amazing coconut curry sauce that I would eat every night. I would plop a mound of mashed potatoes and then pour over the curry sauce and top it all off with freshly shucked lobster meat. This was my post dinner rush Scooby snack. I have visited many Thai restaurants here in Columbus, but none have ever matched the flavor of her sauce. This is the closest that I have come matching her amazing curry. The great thing about this recipe is that all the ingredients should be available at your local megamart and its a quick cook.

Thai red coconut curry with chicken 
Serves 4
2t. canola oil
2t. Thai red curry paste (You can find this in the international isle)
1 serano chile seeded and diced (this may be omitted or substitute a jalapeno if you don't like it spicy)
1 14oz can light coconut milk
2T fish sauce
1T light brown sugar
1 pound b.s. chicken (boneless and skinless)
1/2c chicken stock
1t. corn starch
2 red bell peppers julienned aka cut into matchsticks
8oz sugar snap peas ends trimmed and cut in half on a bias
1 medium yellow onion halved and sliced
1/2c fresh chopped fresh basil
Juice of 1 fresh lime.
Brown rice ( follow the directions on the box for 4 servings

1. In a 6qt Dutch oven, heat 1t canola oil over medium high heat until shimmering. Add the curry paste and chile and cook for 2 minutes stirring constantly. Add the coconut milk, fish sauce and sugar. Stir until incorporated and the sugar dissolves.

2.  Add the chicken and cover. Lower the heat to medium low and simmer for 12 minutes turning the chicken breasts after 6 minutes. Once cooked remove the chicken to a plate and shred once cool enough to handle.

3. Whisk the cornstarch and the broth together to make a slurry. Add to the sauce and stir to combine. Add the bell peppers, snap peas and onions to the sauce. Cook for 8 minutes until the veggies are cooked but still crisp.

4. Add the shredded chicken and any juices back to the pot and cook until heated through. Turn off the heat an add the basil and lime juice.

Serving size is 3/4c brown rice and 1 1/2c of the curry

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