Quick Red Chicken Curry
Adpated from Hot, Sour, Salty, Sweet. It's really easy and good.
5 c. canned coconut milk (1 full, 1 light)
3 tbsp red curry paste
1 pound boneless skinless chicken breasts or thighs, rinsed and cut into 1/4" slices
2 tbsp thai fish sauce
4 fresh or frozen wild lime leaves (or a drop of lime juice)
2 red chiles or 1/2 red bell pepper, cut into long thin strips
1/2 c. Asian basil or sweet basil
zucchini, eggplant, onion - optional add-ins
Heat a wok over med-high heat. Add 1/2 cup of the thicker coconut milk. When it is bubbling, add the curry paste and cook, stirring for 2 minutes. Then add the remaining 1/2 c. thicker milk and cook for 5-8 minutes, until the oil begins to separate.
Add the chicken pieces, stir well to coat with the flavored oil, and cook over high heat for about 4 minutes, until the chicken has changed color and become somewhat firmer. Add the remaining 4 cups coconut milk and bring to a boil. Lower the heat and simmer for 5-10 minutes.
Stir in the fish sauce and lime leaves. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the chile or bell pepper strips, if using, and the basil.
5 c. canned coconut milk (1 full, 1 light)
3 tbsp red curry paste
1 pound boneless skinless chicken breasts or thighs, rinsed and cut into 1/4" slices
2 tbsp thai fish sauce
4 fresh or frozen wild lime leaves (or a drop of lime juice)
2 red chiles or 1/2 red bell pepper, cut into long thin strips
1/2 c. Asian basil or sweet basil
zucchini, eggplant, onion - optional add-ins
Heat a wok over med-high heat. Add 1/2 cup of the thicker coconut milk. When it is bubbling, add the curry paste and cook, stirring for 2 minutes. Then add the remaining 1/2 c. thicker milk and cook for 5-8 minutes, until the oil begins to separate.
Add the chicken pieces, stir well to coat with the flavored oil, and cook over high heat for about 4 minutes, until the chicken has changed color and become somewhat firmer. Add the remaining 4 cups coconut milk and bring to a boil. Lower the heat and simmer for 5-10 minutes.
Stir in the fish sauce and lime leaves. Reduce the heat and simmer for 5 minutes. Just before serving, stir in the chile or bell pepper strips, if using, and the basil.
