Thai Red Curry Chicken
Ingredients
1 pound Boneless Chicken Thighs
4 tablespoons Olive Oil, divided
3 cloves Garlic, minced
8 tablespoons Thai Red Curry Paste
14 ounces Coconut Milk
4 tablespoons Fish Sauce
3 tablespoons Fresh Ginger, minced
1/2 whole Red Onion, sliced
4 Thai Bird Chilies, minced (optional)
1 whole Red Bell Pepper, cored and sliced
1 cup Grape Tomatoes
1 cup Fresh Thai Basil, chopped
1/2 cup Fresh Cilantro, chopped
1/2 cup Scallions, chopped
Serve with Jasmine Rice Cooked
Preparation
1
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place chicken skin side down and cook for several minutes, or until skin is crisp and golden brown. (Don’t worry about cooking the chicken at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. I also removed the skin but that’s completely up to you. Set aside.
2
Reduce heat to medium low. If oil isn’t overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.
3
4
Taste curry sauce, which should be slightly thickened by now. Add more spice if needed. Pour curry sauce into the pot with the veggies, chilies, and chicken. Stir to combine and allow to bubble and simmer for a good 10 to 15 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and add scallions. Allow to sit for 5 minutes. At the last minute, stir in lots of chopped basil and cilantro. Serve immediately over jasmine rice.
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Yield:
6
Added:
Friday, March 11, 2011 - 8:27pm
