Red Curry Chicken with Asian Basil & Kaffir Lime
From Southeast Asian Flavors. The technique is important.
1 can coconut milk, stirred well and divided
1/4 cup red curry paste (add 1 more tablespoon if paste was made in a blender)
1 c. water or chicken stock
1 tbsp fish sauce
1 tbsp light brown palm sugar
1 lb. boneless chicken thighs, cut into bite size strips, about 1/2" thick
6 kaffir lime leaves, bruised lightly (or lime juice if desperate)
1/4 c. Asian basil leaves
1 can coconut milk, stirred well and divided
1/4 cup red curry paste (add 1 more tablespoon if paste was made in a blender)
1 c. water or chicken stock
1 tbsp fish sauce
1 tbsp light brown palm sugar
1 lb. boneless chicken thighs, cut into bite size strips, about 1/2" thick
6 kaffir lime leaves, bruised lightly (or lime juice if desperate)
1/4 c. Asian basil leaves
- Heat 1 cup of coconut milk in a wok over medium heat. Boil, stirring often, until it thickens ad the oil begins to separate out of the milk (about 5 mins). Add the curry paste. Cook, stirring constantly, for 2 mins to develop the flavor. (Since the sauce does not cook for long, you fry the curry to develop the flavors.)
- Add remaining coconut milk, water/stock, fish sauce, palm sugar, chicken, and kaffir lime leaves. Cook, stirring often, until chicken is cooked through and tender, about 3-5 mins.
- Stir in basil and cook for 5 seconds. If the leaves turn a dark green they are cooked perfectly; if they turn black they are undercooked.
- Taste and adjust seasoning with additional palm sugar, fish sauce, and/or salt.
