Wednesday, March 07, 2007

Chicken with Red Curry

I got this recipe from a coworker Thip Ark, it's quick, easy and delicious.

Blend well in blender or food processor: 1 stalk lemon grass, 4 cloves garlic, 2-3 keffir leaves*, 1/2 yellow onion, fresh hot pepper, 1 T. Thai red curry paste (or to taste)

2-3 T. cooking oil
1 can coconut milk
1/2 bunch basil
1/4 C. fish sauce
2 Tbl. sugar or to taste
1/2 chicken
zucchini or/and bamboo shoots or/and eggplant
juice of one lime

Heat oil, add blended stuff and curry paste. Cook for 5 min on low-med heat. Add solid part of coconut milk and continue to cook for 2-3 min. Add chicken and cook for 10-15 min. Add fish sauce, vegetables, basil, and sugar and cook for 5 min.

Add the remainder of coconut milk. Taste, if too sweet, add more fish sauce. If too salty, add more sugar (1/2 tsp at a time).

Serve over rice. This is improved with a liberal dose of Sriracha chili sauce...

* can replace with grated lime peel and 1/2 tsp fresh ginger

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