November 8, 2009

Thai Red Curry Chicken

Makes 4 servings
3 tablespoons vegetable oil
1 cup diced yellow onion
1 tablespoon minced garlic
1 tablespoon prepared Thai red curry paste
Salt and freshly ground white pepper, to taste
3 boneless, skinless chicken breast halves (7–8 ounces each), cut into large cubes
6 small red potatoes, scrubbed, each cut into 6 pieces
1 1/2 cups chicken broth
1/2 f cup coconut milk
2 tablespoons brown sugar
1 teaspoon lemon zest
Cornstarch slurry (1 tablespoon cornstarch blended with 1 tablespoon cold water)
1 tablespoon roughly chopped fresh basil
1 tablespoon roughly chopped fresh mint
4 cups steamed white rice
1/2 cup green onion, white and green parts, sliced on the bias
1/4 cup toasted shredded dried coconut

One of the most popular international cuisines to emerge in recent years is the cuisine of Thailand. The bold and exotic flavors of Thai cuisine include a number of ingredients that recur throughout its recipes, with one of the most popular being curry paste. Thai-style curry pastes are now available in most supermarkets.

Directions

Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, 5–7 minutes. Add the garlic and cook until aromatic, about 2 minutes.

Add the red curry paste, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to coat the onions and garlic evenly with the curry paste. Add the chicken and potatoes to the pan and stir to coat evenly with the curry paste. Add the chicken broth to the pan and bring to a simmer. Simmer until the potatoes are tender, 15–20 minutes.

Transfer the chicken and potatoes to a heated platter and cover to keep warm while completing the sauce.

Add the coconut milk, brown sugar, and lemon zest and bring to a simmer, stirring constantly. Taste and season the sauce with salt and pepper. Add the slurry in gradually, until the sauce thickens enough to coat the back of a spoon.

Add the basil and the mint. Add the chicken and the potatoes back to the pan and stir to coat them thoroughly with the sauce.

Serve the curry on heated plates over a bed of steamed rice. Garnish each plate with 2 tablespoons of green onion and 1 tablespoon of toasted coconut.

Nutrition information per fritter:
636 calories, 22.5 g protein, 107 g carbohydrate, 13 g. fat, 40 mg. cholesterol, 422.5 mg. sodium

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