Wednesday, April 15, 2009

Fast Food Follies: Red Curry Chicken

I love Thai curries. They're delicious, and easy to make, great on the spot, excellent as left overs.

Red curry chicken is one of my favorites. I started with this recipe and modified it a little to suit my taste.

Here's what you need:
1 lb boneless chicken breasts or thighs
1-2 handfuls of vegetables. Onion, carrots, and zucchini are my favorites, but any mixed veggies will do.
1 13oz can of coconut milk
1-3 tablespoons of red curry paste. Less for a milder curry, more for a spicier curry.
2 tablespoons fish sauce
1 tablespoon sugar (Palm sugar is traditional, but white sugar works just as well.)
2 tablespoons lime juice
4-5 kaffir lime leaves. Optional, but great if you have em.

Here's how to cook it:
Cut the chicken and veggies into bite sized pieces.
If using kaffir lime leaves, shred them finely. A kitchen scissors works great for this.
In a pan, heat up a little oil and add the curry paste. Stir the curry paste around until it gets fragrant.
Add the coconut milk, fish sauce, sugar, kaffir lime leaves. Stir until mixed.
Add the chicken and vegetables. (If you're using any vegetables which cook very quickly you may want to hold those back and add them after the rest has cooked for a few minutes.)
Bring to a simmer and cook until the chicken is done.
Stir in the lime juice.

Serve over jasmine rice if you have it, or any sort of rice if you don't.
Enjoy :)