Thursday, June 4, 2009

Thai Chicken Curry


This is my take on the most indulgent and sense pleasing curry I've met lately. If you can get past the long list of ingredients, you'll see it was totally worth making. I have to say that of all the curries, the Thai ones usually tend to be my favorite because I think the flavors go really well together. The coconut milk in most of them adds a subtle hint of coolness, which pairs really nicely with the spicy curry paste. Not to mention all of the fresh herbs used as well. Really the list of ingredients seems intimidating, but you can always omit some of the stuff or substitute. If you can't find mushroom sauce, you can always use Tamari or thick soy sauce. You can leave out the lemongrass too, but I personally really like the flavor it imparts.

4 boneless skinless chicken breasts
1 yellow onion
1 small red pepper
3 cloves garlic
1/8 tsp ginger
2 cans coconut milk
2 tbsp. mushroom sauce (you can find this at the Asian market or ethic section of your grocer)
1 lemon grass stalk (about 3 " of from the bottom of the stalk)
1 tbsp. red curry paste
2 tbsp. gourmet quality curry powder (like not McCormick)
1 tsp. Thai fish sauce
2 tsp. brown sugar
2 limes
2 tbsp. creamy peanut butter (totally optional for my peanut allergic friends)
1 bunch cilantro
5 basil leaves
1 bunch scallions
1 tbsp.  extra virgin coconut  oil

First take your chicken breasts, rinse them well and slice into short strips. Take a wok or deep pan, add 1 tbsp coconut oil and turn on high heat. Once the pan is Super hot, throw in the chicken and saute.

Begin dicing your onions and slice your red pepper in thin and short strands. Next grate or mince the ginger and garlic. Once the chicken is cooked, put in bowl or dish and set aside for a little bit. Put the wok back on the stove and turn the heat to high. Once the pan is hot, add the onions, red pepper, garlic and ginger and saute for about 3 minutes. Reduce the heat to medium, Stirring occasionally so that it doesn't brown.

To this, add the two cans of coconut milk. Take your lemongrass stalk and with a meat mallet or rolling pin, smash it down a bit to release the flavor and toss into the wok. Now we are ready to add the curry paste and peanut butter. Make sure you incorporate this really really well. You DO NOT want to have a clump of straight- up curry paste smack you in the back of the throat-just take my word on this one (my sinuses are still running this morning!) Next add the fish sauce, mushroom sauce, curry powder, and brown sugar and blend really well again. You should have the heat on low so that you're lightly simmering. Allow the sauce to cook for a few minutes. While the sauce is doing it's thing, squeeze in the lime juice and blend.

At the very end, take your cilantro, basil and green onions and wash really well. Roughly chop the cilantro and basil and throw it into the mix. Slice your scallions on the bias and put in 3/4 of the bunch, saving the rest for the garnish.

Serve with fragrant jasmine rice.


Spryte said...

We LOVE curry at my house! That is gorgeous and sounds completely delectable!

Kevin said...

I am a huge fan of Thai curries and this one looks great!

KreissFamily5 said...

I made this dish last night. It was AWESOME! My seven year old even liked it!!! AWESOME RECIPE!!!

Rox said...

Thanks so much! I am so glad you and your family enjoyed the recipe- I am honored that your 7 year old liked it. Kids are usually the toughest critics!

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