Chicken in Thai Red Curry

13 May

i’m one of those people who struggles with selfishness, and i find it overwhelmingly present in moments when there is anything having to do with food. i don’t want to share this recipe because i want it to be MINE, a recipe i bust out to “wow” friends at dinner parties. in an effort to try to take a step in the right direction of overcoming such a struggle, i am posting the most fabulous homemade thai curry recipe i have yet to taste.
some friends had jared and i over for dinner and she made us a 3 course thai feast, and this was one of the recipes. i got the name of the recipe book and bought it immediately. my husband and friends who have tasted it have enjoyed it, so i hope you try it and bless your friends and family too!

Chicken in Thai Red Curry (original recipe calls for green curry) – serves 4

10oz skinless, boneless chick breast
3 cups (2 cans) unsweetened coconut milk
2 tbsp red (or green) curry paste
2 lime leaves
1 cup water
3 tbsp fish sauce
1 tsp sugar
1 cup bamboo shoot strips
1/2 medium red peper, cut into thin strips (the other half for garnish)
2 tbsp frozen green peas
20 whole leaves fresh basil

2 1/2 cups freshly steamed rice

1. slice the chick into strips that are 1/4 inch thick, 2 inch long and 1 inch wide. reserve.
2. heat 1 cup of the coconut milk in a wok on high heat, until it boils. Add curry paste and, reducing the head to medium, stir to dissolve it in the coconut milk. add second cup of coconut milk, raise the head to maximum and let cook for 8-10 mins until the oil of the coconut milk rises to the top and the sauce thickens somewhat. tear the lime leaves in thirds and add to the wok. turn heat back to medium and cook for 2 minutes.
3. add chicken, turn heat back to maximum. stir chicken into the sauce and immediatelyadd the third cup of coconut milk and 1 cup of water. stir-cook for 1 minute until the mixture is bubbling. add fish sauce and sugar and stir-cook for 2 minutes , until it is bubbling hard.
4. add bamboo shoots and stir-cook for 2 minutes. add red pepper and stir-cook for 1 minute. add green peas and 3/4 of the basil leaves. stir-cook for 1-2 minutes, folding the ingredients into the sauce, until it all seems ready to eat.
5. take off heat and transfer into a deep serving dish. tip with some additional red pepper strips and the rest of the basil. serve immediately with steamed rice.

-recipe from “simply thai cooking” by wandee young & byron ayanoglu

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One Response to “Chicken in Thai Red Curry”

  1. jared 05'15'10 at 6'35'PM #

    I am biased – i love my wife.

    I am not biased – no joke, this food is like candy in my mouth for dinner time.

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