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Thai Chicken Curry
Posted by WingsFan91 at recipegoldmine.com 8/27/2001 8:46 am
14 ounces Thai coconut milk
1 tablespoon Thai red curry base
1 pound cubed chicken
2 tablespoons fish sauce
2 teaspoons lemon kuice
1 tomato, diced
3 scallions, diced
2 cups mushrooms, sliced
1 yellow pepper, diced
2 teaspoons Thai garlic chili sauce
Fresh sweet basil
In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce and lemon juice. Simmer for 5 minutes, stirring occasionally.
Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes.
Serve hot over rice. Garnish with sprigs of fresh sweet basil.
Thai Chicken Curry
1 1/2 pounds fresh spinach, stemmed
and washed, but not dried
1 (13.5 ounce) can unsweetened coconut milk
2 tablespoons chopped shallots
1 tablespoon chopped fresh ginger
4 teaspoons paprika
1 clove garlic, finely chopped
1 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/2 teaspoon red pepper flakes
1 1/2 pounds boneless, skinned chicken
breasts, cut into 2-inch strips
1 to 2 tablespoons bottled fish sauce
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
Place spinach in large skillet; cover. Steam over medium-high heat until spinach just wilts, 3 minutes. Drain in colander; run under cold water to chill.
Squeeze spinach dry. Purée 1/2 cup of the coconut milk, shallots, ginger, paprika, garlic, rinds and pepper flakes in blender.
Place coconut milk mixture in skillet over medium-high heat; cook until mixture thickens and turns brighter red, 1 to 2 minutes. Add chicken, remaining coconut milk and fish sauce. Heat to boiling. Reduce heat to low; cook, uncovered, until chicken is cooked through,8 to 10 minutes. Stir in spinach and basil; heat through. Add salt and serve.
