My own photo coming soon...red curry pics didn't turn out. This one's from www.atasteoftahi.com
NOTES
- If you're not a curry fan or have never tried to make it, please do. You will enjoy it! The trick is buying good curry paste. Visit your local Asian food market for the good stuff.
INGREDIENTS
- 1 can unsweetened coconut milk (not the light kind!)
- 2-3 tbsp red curry paste (we like it spicy and use 3ish tbsp, use less for a milder taste)
- 1 tbsp soy sauce
- vegetable oil
- 1 1/2 lbs boneless chicken thighs (or breasts), cut into 1/2-inch strips or chunks
- salt and pepper
- 1 tbsp finely grated fresh ginger (peeled first)
- 3 cloves garlic, minced or grated
- 1/2 c. chicken broth
- 2 c. (dry) rice, cooked according to package directions (try Jasmine)
- Vegetables of choice - I like to use 1 bunch of green onions and at least two of the following: 1 sweet bell pepper, 1 lb of mushrooms, chopped bok choy, green beans, etc.
- Cilantro leaves and chopped peanuts for topping
DIRECTIONS
1. In a small bowl, whisk the coconut milk (save
a little coconut milk to mix with 1 tsp soy sauce if making a separate pan for
the kids) with the curry paste and soy until well combine. Cook rice according
to package directions.
2. Season chicken with salt and pepper. Heat a
large skillet over medium heat. Add at least 2 tbsp oil and heat until
beginning to smoke. Add chicken and cook in a single layer over medium high
heat, turning once, until cooked (does not have to be completely cooked
through).
3. Transfer chicken to a plate and pour off any
oil/liquid. Saute veggies (start with veggies that will take the longest like
bok choy or green beans then add others like mushrooms, peppers, etc. after
about 5 minutes). Stir in the ginger and garlic and stir-fry 1 minute longer.
Remove some veggies and set aside with some chicken if making a separate pan
for the kids.
4. Add the chicken, curry mixture, and broth to
the skillet with the veggies. Simmer 2-5 minutes or until chicken is cooked
through. If making a separate pan for the kids, add the leftover coconut milk
that you set aside, 1 tsp soy, veggies, 1/4 c. broth or water (or more if
needed), chicken and 1 tsp curry powder to a skillet. Cook 2-4 minutes.
5. Serve in bowls with curry over rice and
topped with cilantro leaves and chopped peanuts.
No comments:
Post a Comment