Thai Red Chicken Curry
Simple, Easy and Quick
Ingredients are slowly simmered in curry sauce that is made simply from commercially prepared curry paste, stock and coconut milk. Spices, both dried and fresh, are simmered to authenticate and personalize your sauce. Spices can include fresh ginger, kaffir dried lime leaves, either fresh or dried lemongrass. Spices for garnishes will include basil, parsley and/or cilantro. Below, I will tantalize you with an introductory curry dish made from chicken thighs or breast tenders with cauliflower and/or broccoli simmered in a mild red curry paste. Let this be your first step into the vast world of curry. Possibilities, are endless. Robert Kanhi, chef, author and food consultant shared his simple method of putting together a weeknight curry in less than an hour in Fine Cooking April/May 2011. Once you understand the method you can interchange ingredients creating your own recipes, such as mine below. I prefer the Roasted Red Pepper Thai Chili Paste, it's a little milder in heat.
Ingredients for four:
1 1b Chicken, boneless, cut into bite size pieces, dark meat is preferable otherwise breast tenders is a good option
1 can lite Coconut milk
1 cup of low sodium all natural Chicken stock
2-3 Tbsp of Red Curry paste, depending on the heat level of your paste
3 Tbsp of Fish Sauce
3 Tbsp of Light Brown Sugar
Juice of half of Lime or more to taste
3 Scallions, sliced thin
Broccoli or Cauliflower, 1/2 head total, broken into small florets
2 Shallots, minced or a yellow onion, sliced thin
1 red or yellow pepper, 1/2 inch sliced strips
3 carrots, peeled and sliced on the diagonal
3 oz or more of shiitake mushrooms, cleaned and sliced 1/2 inch
optional vegetables: bamboo shoots, cut baby corn, bean sprouts or sliced water chestnuts
optional: peanuts or cashews, whole or chopped
accompaniments: rice, noodles, cornbread or banana bread
Directions:
Add coconut milk, which will appear to be separated, to a large skillet or dutch oven over medium heat. Stir and reduce until the mixture comes together, and thickens slightly. This will take a few minutes. When the mixture begins to shine add your 2-3 Tbsp of red curry paste. Whisk, and bring to a boil.
Add your bite size chicken pieces along with 3 Tbsp of fish sauce. and 3 Tbsp of light brown sugar, and 1 cup of low salt chicken broth. Bring to a boil, and simmer till chicken is cooked thru, a few minutes.Next, you will add Broccoli and/or Cauliflower, half head cut into florets. Let simmer for two minutes or so, then add 3 peeled carrots which are cut into coins with one pepper, julienned. After a few minutes add a minced shallot with 3 oz of shiitake mushrooms. Simmer for a good five minutes. The vegetables should be crisp tender, not at all mushy.
To finish add the juice of a half of lime. Taste, and adjust seasoning. Garnish with sliced scallions and peanuts or cashews.
As my starch, I will make a nice pot of rice to soak up all the rich flavors.
Lime, scallions and chopped herbs will garnish the final dish.
Finally, a sprinkle of peanuts, and homemade cornbread!
