It was Friday night. I had cilantro, basil, and lemongrass in the fridge. I needed a slightly more authentic Thai dish than a turkey burger. I was lucky enough to also had an internet pal post a Thai red curry recipe to the community we both post to.
I do love Thai food. I tried it for the first time in my early years of college and I become an immmediate addict. The bad part is that it took another year or two before there were any Thai restaurants locally. Once a Thai recipe opened in this area, I remember making all of my friends come with me to try this wonder known as Thai food. I am smitten with the coconut curry.
I had to modify my friend's recipe. He suggested a half a bottle of red curry paste, but I found my bottle a bit emptier. That's okay. The stuff if way spicy and there is only so much heat Sir Pickypants can tolerate. He also said to use full-fat coconut milk and cook the paste in the cream. My store only sold light, so I had to wing it a bit. He also called for Thai basil. Again, that's as hard to find as kaffir lime leaves (unless you grow it yourself) so I used a mix of regular basil and cilantro. The recipe suggests any mix of vegetables. I used a package of frozen broccoli cuts and a two chopped red pepper. I also added a touch of lemongrass. I served it over brown rice instead of white because SPP and I are both gaining weight and are trying to cut back on the white starches.
The recipe below is my version. It was pretty good.
Thai Red Curry Chicken
2 Cans coconut milk
2 Tbl Thai red curry paste
1 1/2 pounds chicken thighs, cut into pieces
2 Tbl fish sauce
2 Tbl brown sugar
2 small red bell peppers, diced
1 package frozen broccoli cuts
Juice of 1 lime
1/2 cup chopped cilantro
1 Tbl chopped fresh lemongrass
Lightly salt the chicken and brown it up in a pan. Set aside.
In a pan, whisk about a quater cup of the coconut milk with the curry paste. Bring to a boil. Keep whisking for about 5 minutes until the liquid really begins to evaporate and the mixture becomes very fragrant. Take it to where you almost think it will burn.
Add the remaining coconut milk, fish sauce and brown sugar. Simmer 5 minutes. Add the vegetables and cook till just about done. Add the chicken and simmer till it's cooked through.
Remove from heat and stir in the lime juice and herbs. Serve over rice.