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January 25, 2005
Red Curry Chicken
Ingredients:
2 tbl Thai red curry paste
Pam cooking spray
1/8 or 1/4 cup fish sauce, to taste
5-8 lime leaves
2 tbl sugar
1 can coconut milk (light, if preferred)
5 whole basil leaves
1/2 cup thinly chopped basil leaves
2 green onions, chopped
5-8 cloves of garlic, grated or minced
2-4 chicken breasts, boneless and skinless, cubed
3-10 fresh red peppers, tops sliced off
(Vegetables may be inserted or substituted as desired. Olive oil may be used instead of Pam.)
Directions:
Recommendations: Use authentic Thai ingredients when cooking. American immitations suck.
Spray skillet with Pam and brown chicken with garlic, green onions, and chopped basil. In a large pan, pour coconut milk and red curry. Whisk until blended; add the rest of the ingredients. In a large pot, combine the red curry paste and coconut milk until even textured. Then add the red pepper, sugar, lime leaves, fish sauce, and whole basil leaves and put on medium-low heat. When the chicken is lightly cooked and tender, add all the ingredients of the skillet to the pot and simmer for 30 minutes. Serve on white steamed rice.
Posted by Kelli Little at January 25, 2005 10:00 AM