FRESH THAI CHICKEN CURRY
Source of Recipe
the web
List of Ingredients
Fresh Thai Curry Paste (this freezes well):
2 to 3 jalapeno chilies, seeded (if you like heat, leave seeds in, or use serrano chilies)
4 large shallots, peeled and coarsely chopped
8 large cloves garlic, peeled and coarsely chopped
4-inch-piece fresh ginger, peeled and coarsely chopped
Shredded zest of 2 medium limes
1 cup water
1/4 teaspoon salt
3 tablespoons vegetable oil
Sauce:
1-1/2 cups water
2 14-ounce cans coconut milk
1 tablespoon Thai or Vietnamese fish sauce
2 generous tablespoons tamarind concentrate (optional) (use more lime instead)
2 to 2-1/2 pounds boneless, skinless chicken breasts, cut in 1-inch pieces
Juice of 2 limes
2 handfuls fresh basil leaves, tornRecipe
1. In a blender puree the first 7 ingredients. Heat the oil in a 12-inch saute pan over medium high. Add the puree and saute off water for about 3 minutes. Stir in 1 can coconut milk. Simmer until mixture is sizzling (coconut milk will look separated - this is as it should be). Keep scraping up brown glaze on bottom and sides of pan. That glaze gives the curry depth. Consider it pure gold.
2. Stir in 1-1/2 cups water, fish sauce, tamarind and the rest of the coconut milk. Boil 5 to 10 minutes, stirring to blend in with the curry. It should be like a thick soup. Sauce can be refrigerated up to 2 days at this point.
3. Finish dish by bringing sauce to a gentle simmer. Add chicken. Simmer very gently 5 minutes, or until chicken is firm. Taste for salt.
4. Squeeze lime juice over curry and fold in basil leaves. Serve hot or warm.
Serves 6 to 8; doubles easily
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