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Chef Don's
Favorite Poultry Recipes
Thai Red Curry Chicken
Serves 4
2 Tbsp. Canola or Peanut Oil
1 Onion, finely chopped
2-3
tsp. Thai Red Curry Paste
2 cloves Garlic, finely chopped
1
cup Coconut Milk
1 cup Chicken Stock
2
Tbsp. Fish Sauce
1 Tbsp. Brown Sugar
1 Zucchini, sliced into thin rounds
1 Red pepper, julienned
1
cup Jasmine Rice
12 oz Chicken breast, cut into bite-sized pieces
2
Tbsp. Lemon Juice
4 large fresh Basil Leaves, chiffanade
2
Tbsp. Cornstarch
2 Tbsp. Water
Salt to taste
Heat
the oil in a large saucepan over a medium heat and cook the onion for 5
minutes, stirring occasionally. Add the curry paste and garlic and
cook, stirring, for a minute. Add the coconut milk, stock, fish sauce,
sugar and salt, then bring to the boil. Add the red pepper and
zucchini, cover with a lid, then reduce the heat to medium and simmer
for 12 minutes. While the curry simmers, cook the rice. Add the chicken
to the curry and simmer, covered, for a further 8 minutes. Mix the
cornstarch and water and add the cornstarch paste and stir continuously
until the curry thickens, then stir in the lemon juice and basil. Serve
on a bed of rice.
Variations:
This curry tastes equally delicious using any selection of seafood
(such as shrimp, scallops or pieces of firm fish), or cubed firm tofu.
You can also use a variety of different vegetables with this curry
including shredded cabbage, thinly sliced carrot or green beans. Be
flexible and adapt the recipe to make the most of seasonal produce.
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