Tuesday, July 7, 2009

Thai Chicken Curry

This colourful dish is full of rich Thai flavours: coconut, lemongrass, lime leaves. If you are unfamiliar with Thai cooking, this may appear daunting at first. It took me awhile the first time, but it is now easy since I am more familiar with the ingredients. I adapted the recipe from one in The Whole Foods Allergy Cookbook.
  • 2 14oz cans coconut milk (be careful not to shake)
  • 3 boneless skinless chicken breasts, cut into 1 inch cubes
  • 4 kaffir lime leaves
  • 2-3 red, orange or yellow sweet bell peppers, sliced
  • 1 Tbsp safflower oil
  • 1 inch ginger root, diced
  • 1 stalk lemongrass, outer leaves discarded and remainder cut into 1 1/2-inch pieces
  • 2 Tbsp Thai green curry paste (I use Thai Kitchen brand)
  • 3 Tbsp Thai fish sauce
  • 2 tsp natural cane sugar (or brown sugar)
  • 3/4 cup snowpeas (optional)
  • 1/4 cup chopped cilantro or Thai basil
  1. Separate the thick coconut cream from the thin coconut milk by spooning the cream off of the top of each can of coconut milk. Put the cream into a medium saucepan and reserve the milk for later in the recipe.
  2. Cook the chicken over medium-high heat in the coconut cream along with 2 of the whole kaffir lime leaves. After 10 minutes, remove chicken to a medium bowl and keep warm by covering with foil.
  3. Boil the coconut cream until it thickens and starts to look curdled. Set aside.
  4. Meanwhile, fry the peppers in the vegetable oil in a wok for 3 minutes. Remove peppers, adding to bowl with chicken.
  5. Combine curry paste with 1 Tbsp of the reserved coconut milk and fry in the wok for 1-2 minutes. Add fish sauce and sugar and stir together.
  6. Stir in remaining coconut milk, lemongrass, ginger, and snowpeas. Cook over medium heat for 5 minutes.
  7. Add peppers, chicken, and curdled coconut cream and cook another 5 minutes until chicken is heated through. Remove lemongrass pieces.
  8. Sliver the remaining 2 kaffir lime leaves very thinly and stir into the wok along with the cilantro/basil immediately before serving.
  9. Serve over Thai jasmine rice.

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