Friday, April 3, 2009

Thai Red Chicken Curry

One of my very, very favorite types of food is Thai. And since I can't afford to eat out all the time, I've been forced to try making it at home. This is my attempt at something slightly resembling authentic Thai food, and although I don't claim to be a true Thai chef, I think my curry is still pretty tasty.

This recipe calls for some ingredients that you may not have hanging around your fridge. It is, however, well worth going to the store and investing in those ingredients: fish sauce and curry paste. Both of them last for ages, so you need not worry about using them quickly. And since fish sauce is a staple of many Asian dishes, you might even use it again for something else.

Thai Red Chicken Curry
recipe by Kelly
Pictures by Caroline

1 tablespoon olive oil
1 onion, chopped
1 large red bell pepper, cut into strips
1 small sweet potato, chopped into 1 inch cubes (Optional)
1-2 tablespoons Thai red curry paste*
1 14-ounce can unsweetened light coconut milk
1 tablespoon fish sauce
1-2 tablespoons brown sugar
1/2 cup pineapple pieces, with juice
1/2 cup frozen peas
2 chicken breasts, cooked and shredded**
  1. Heat oil in a large saucepan over medium heat. Add the onions and cook about 2 minutes; add curry paste and stir until onions are soft (I suggest adding 1 tablespoon at first, in case you are sensitive to spice. After you've added the coconut milk and stirred, try the sauce and add more paste if desired). Add red peppers and cook another 2 minutes.
  2. Add coconut milk, fish sauce and brown sugar. Stir until blended, then add sweet potato, if desired. Bring to a boil, then cover and simmer until potatoes are tender.
  3. Add the remaining ingredients. Bring to a simmer. Season with salt and pepper. Serve with jasmine or basmati rice.
*You can find red curry paste in the ethnic/foreign food section of the grocery store. One common brand usually found in almost any store (yes, even the ones with a relatively low ethnic food selection) is "Thai Kitchen." Fish sauce is usually located in the same general area.

**I like to broil my chicken and then, since I'm not a big fan of cubed chicken, I usually shred it. But if you prefer to cubed or slice it, that's also fine. You could also leave the chicken out and go vegetarian for the night.

1 comment:

Diana said...

I'm too chicken to branch out from my typical thai massuman (sp?) curry. I already have plans for making it in the next week. I'm so excited now!

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