Tuesday, May 11, 2010
My husband and I are quickly becoming big fans of Thai food and this recipe from a friend was right up our alley. The coconut milk, the slightly spicy flavor from the red curry, the hearty potatoes, the tender chicken--it all came together so perfectly yummy! I don't know if my kids are mutants that they eagerly eat all different kinds of cuisine, but this one was another hit with the whole family.
It was such a crazy day when I made this, that I only took one picture total, but hopefully it's enough to get you excited enough to try it too!
1 lb. potatoes, red or white (peeled and cut into bite size pieces)
1 can (14-oz) coconut milk
1/2 tsp. salt
4-5 chicken breasts, cut into pieces
1 Tbs. peanut oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped finely
1-inch cube fresh ginger root, peeled and chopped finely
1 tsp. brown sugar or honey
2 tsp. red curry paste (found mine in the Asian section)
1-2 Tbs. fish sauce or 1 tsp. salt (we have seafood allergies, so we used the salt)
Hot cooked rice
Directions: Start off by boiling the diced potatoes and get rice started. In a separate saucepan, add the coconut milk and salt. Add the chicken and bring to a boil. Simmer about 10 minutes, remove from heat, set aside. In a large wok or frying pan, heat peanut oil, then add onion, garlic, ginger root, and the brown sugar or honey. Cook for a couple of minutes on medium heat. Add the curry paste and stir fry for another 1-2 minutes. Lower the heat and add the fish sauce (or additional salt) and chicken with coconut milk. Cook for about 5 minutes, add the cooked potatoes and stir. Place in a serving dish. Add a dash of lime juice and basil leaves on top if desired. Serve hot over rice. Enjoy!