Spicy Chicken Stir Fry with Fried Rice
but nothing knocked our socks off until tonight's dinner. I made Thai Red Chicken Curry and served it over white rice. It was spicy, creamy and the chicken and potatoes were perfectly tender. I wish it wasn’t so filling so I could go have another serving.
Thai Red Chicken Curry
My changes are in red italics
Serves 4
Ingredients:
1 onion
1 T. peanut oil
1 2/3c. cocunut milk I used 13.5 oz can which came out about exact
2 T. red curry paste
2 T. Thai fish sauce (nam pla)
1 T. light brown sugar
8oz tiny new potatoes
1 lb skinless chicken breast portions, cut into chunks I used 2 chicken breasts
1 T. fresh lime juice I used 1/2 T. from concentrate
2 T. fresh mint, finely chopped I used 1 t. dried mint
1 T. fresh basil I used 1 T. basil herb blend I had in the fridge (the gel that comes in a tube.)
2 kaffir lime leaves, shredded omitted
1-2 fresh red chilies, seeded and finely shredded I used 1 jalapeno chopped and added some only to my dish
salt and ground black pepper
lime wedge to garnish and then give to Lauren to eat
Directions:
1. Cut the onion into wedges.
2. Heat a wok until hot, add the oil and swirl it around. Add the onion and stir-fry for 3-4 minutes.
3. Pour in the coconut milk, then bring to a boil, stirring. Stir in the curry paste, fish sauce and sugar.
4. Add the potatoes and seasoning I just used some salt and pepper and simmer gently, covered, for about 20 minutes.
5. Add the chicken chunks and cook, covered, over low heat for another 5-10 min.
Stir in the lime juice, chopped mint and basil. Serve at once, sprinkled with the shredded kaffir lime leaves and red chilies.
Source: The Asian Kitchen by Lillian Wu
Check out this cookbook. It gives detailed pictures of all the ingredients as well as a picture for each step and then a whole page picture of the completed dish. This is my type of cookbook!
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