Red curry chicken

posted by Jeff | Monday, March 18, 2019, 7:13 PM | comments: 0

I do enjoy curry in various forms. I love the smells of Thai-style curry, and you can get about the same thing everywhere that serves Thai food. Indian curries don't smell as good, but they're often a little thicker, depending on what they're made with, and most importantly, they're hot. It's my understanding that Indian restaurants often use the powders made elsewhere, but some do make their own.

So here's the recipe I've been refining. Like everything I've tried to recreate at home, it doesn't quite taste like anything I've had in restaurants, but I like where this landed. I think it's a combination of what I like about Thai and Indian curries put together, which makes sense since I'm using Thai paste and Indian style powder together. It has the great smell along with the sweet richness of Thai curry with the kick of Indian curry. (I know you can make Thai curry hot by request, but the base doesn't seem to start there.)

  • 1 can coconut milk
  • 5 cloves minced garlic
  • 2 tsp Penzey's hot curry powder
  • 1/2 jar of Thai Kitchen red curry paste
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 2 chicken breasts
  • 2 cups of rice
  • rice vinegar
  • salt

Bring everything to a slight simmer in a frying pan except the chicken. Gently stir it until it's a smooth consistency. Taste it to see if it's seasoned to taste. Cut the chicken into small pieces, add to the sauce. Increase heat, bring to a slightly higher simmer and keep stirring until the chicken is cooked through. Make 2 cups of rice (preferably in a rice cooker), when finished, add a pinch of salt and some rice vinegar. Serve the chicken and sauce over rice. Serves two people.


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