Red Coconut Chicken Curry

About a month ago I held a Twitter contest asking if any of you could guess what fruit this was.

I got a ton a hilarious replies: Gauva? Crazy looking orange? Tomatillo?

My friend Kelly ended up guessing correctly with her answer as Passion Fruit. She won a free dinner (of her choice) cooked by me. We decided on Thai flavors & I thought my Red Coconut Chicken Curry would do the trick .

The great thing about this recipe is it’s versatility. Work with what you have in your fridge! You can use just about any vegetable in this dish.

 Red Coconut Chicken Curry

1 lb (454 g) boneless skinless chicken thighs ( I used 2 chicken breasts instead)

2 tbsp (30 mL) vegetable oil

2 medium sized Carrots, cut into chunks 

1 cup of Sprouts

1 cup of green beans (leave whole)

1 large onion, cut into chunks

garlic cloves, minced

1 tbsp (15 mL) minced gingerroot

1 tbsp (15 mL) Thai red curry paste

1 can (400 ml) coconut milk

2 tbsp (30 mL) fish sauce

1 tbsp (15 mL) granulated sugar

1/2 tsp (2 mL) grated lime rind

1 tbsp (15 mL) lime juice

1/4 tsp (1 mL) salt

1/2 cup (125 mL) lightly packed fresh coriander leaves

1/4 cup of Peanuts (for garnish)

 

Cut chicken into bite-size pieces. In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.

Add remaining oil to wok; stir-fry the carrots, green beans, onion, garlic, ginger and curry paste ( for those sensitive to spicy food, reduce the curry paste to 2 tsp ) until onion is softened, about 3 minutes.

Pour in coconut milk and bring to boil; reduce heat to medium and cook for 5 minutes.

Reduce heat to simmer. Add fish sauce, sugar, lime rind and juice, salt and chicken; cover and cook, stirring occasionally, until slightly thickened and carrots are tender, about 10 minutes. Garnish with fresh sprouts, peanuts & coriander. Serve with Coconut rice ( see recipe below). Makes 5-6 servings.

Coconut Rice 

Adapted from Steamy Kitchen 

1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1  1/2 cups water

 

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir.

When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. No peeking! Let sit for 10 minutes.  Makes 4-6 side servings & is a great pair to the Red Coconut Curry.

P.s Next Twitter Dinner Give-a-Way will be on March 14th. Study your fruits & veggies!

-R

 

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