Thai Chicken Curry
I love the creaminess and spiciness of Thai food. Now note, I've never learned how to make real Thai food, this is just the result of my experiments in attempting to reverse engineer what I've eaten at other Thai restaurants (especially Greenbelt's best kept secret, aptly named "Siri's Chef's Secret" on 193).
For this recipe, I've got a quick set of instructions for those who know sorta what they're doing and also detailed instructions for those a bit more unsure of their footing in the kitchen. So on to the recipe:
Thai Chicken Curry
Prep:
If you're using fresh veggies, chop them up into thin slices. Mince garlic. Dice raw chicken into bite sixed pieces.
Basic (Quick) Cooking Instructions:
Dump everything in the order above into a large warm skillet, mixing after each addition so to sufficiently coat all the food evenly, cook until everything is cooked through, and eat. But if you want more detailed instructions, they can be found below.
Detailing Cooking:
Heat two tablespoons of Vegetable Oil in a large pan or Wok. Put in minced garlic and diced chicken. Spice the chicken with ginger and curry powder (not to be confused with red thai curry paste) by simply sprinkling these spices on the chicken and stir. Add Coconut milk, fish oil, chicken broth and red curry paste. Mix well until the red thai curry paste has completely dissolved. Add vegetables and cook until the chicken and vegetables are cooked through.
Meanwhile put on the water for your starch of choice. I like jasmine rice. You could also do rice noodles. You could also try it with na'an. Or just by itself, my husband hates rice so that's always his option.
Ok back to main dish: After the chicken and veggies are cooked sufficiently, add as much sriracha as you like (I added about a tablespoon and a half). Ok so you're done! Eat! Enjoy!
Serves about 2 hungry adults or 4 wimpy adults.
Presentation:
I like to use the measuring cup with which I made the rice to scoop the cooked rice, compact it in the measuring cup, and overturn it on the plate or bowl. The starch in the rice will hold it together and mold it nicely so that you can serve that alone with the large pot of curry or you can put the curry around the rice.It's so easy and yet it's impressive for guests or your husband or just yourself.
Notes:
All these measurements are estimates, I tend to cook by eyeballing everything. That to be said, this dish is more about having good quality ingredients than it is about exact measurements. If you find one taste is overwhelming, find a compliment to tone it down. So if it's too spicy, some chicken broth will take it back a notch. If it's just WAY too spicy, make a rue (1 Tbls melted butter, 1 cup Chicken broth, 1 Tbsn flour) and mix it in.
Note about vegetable oil: I use canola oil but regular vegetable oil would also work well. Olive oil, however, would not work well. I don't quite know why, I just know I wouldn't use it. Too....Olive...oily... or something.
Note about frozen vegetables: If you want to use fresh vegetables, you'll LOVE LOVE LOVE the taste, but you'll have a lot of chopping to do. Frozen prepackaged vegetables are quick, easy, and often cheaper then the fresh ones. So if it's a regular week night, I'll whip this up with frozen vegetables, but if we're having friends over or if we really just feel like fresh vegetables, we'll get whatever freshe vegetables we want (red pepper, onion, water chestnuts, snow peas, brocolli, carrots, and whatever else you may desire) to throw in here.
