Wednesday, October 6, 2010
Red Thai Chicken Curry
I read in a book recently how cliche the love of Thai food in the west is becoming. That people are discovering fish sauce like some great new secret ingredient. It's true, we've got a love affair with Thai food and I'm no exception. I love it. My husband and I have been trying to re-create a red curry that would be as good as the one at our favorite restaurant back home in the Maritimes. This is the closest we have come. It is really, really good!
Two chicken breasts - chopped into large chunks
Half onion - chopped finely
1 shallot - chopped finely
4 cloves garlic - crushed
Small lump of ginger - chopped finely or grated
2 heaping tsp red curry paste - the curry paste you get makes all the difference in the world, our current one of choice is made by Thai kitchen
2 tablespoons of fish sauce
2 tablespoons of table syrup or brown sugar
Cilantro - a good amount chopped finely
Lime juice 1 small lime
1 tsp butter
1 tablespoon of olive oil
Half can of coconut milk (I like to use the full can a little at a time, my husband uses just 1/2 a can)
I find it helps to get everything prepped first because this meal comes together so quickly. My ingredients are listed a little backwards, so you'll have to work with me on this one.
Fist, heat the oil and melt the butter in a saucepan, or large (deep) frying pan (medium heat so you don't burn the next ingredients). Add the onions, shallots, garlic and ginger. Cook to let them become soft, but don't overcook to let them burn. Add the curry paste, mixing it in to coat the veggies. Add the chicken and let it cook through. Pour the coconut milk over everything as the chicken is cooking. Add the rest of the ingredients and let simmer for a few minutes. Serve over rice.