Spicy Thai Chicken Curry

[cori]

Serves 4
1 tbs. vege or canola oil
1 1/2 lb. chicken (I use breasts) slice thin on a diagonal
Kosher salt & fresh ground black pepper
1/2 cup thinly sliced shallots
1/4 cup finely chopped ginger
2 tsps. Thai red curry paste
1/2 cup chicken broth
1 13 1/2 oz. can unsweetened coconut milk
1 tbs. fish sauce
1 1/2 cups frozen sugar snap peas
1 large lime, zest finely grated & remaing lime cut in wedges
1/2 cup fresh cilantro chopped

Season the chicken with salt & pepper
Heat the oil in a pan over med/high heat
Sear the chicken until lightly browned appro. 2-3 mins.
Transfer chicken to a plate
Lower heat to med.
Add shallots and cook until lightly browned 2-4 mins.
Add ginger and cook until fragrant approx. 1 min.
Add the curry paste and stir for approx. 30 secs.
Add 1/4 cup broth & stir
Add 1/3 of the can of coconut, stir until everything is well blended
Add remaining coconut & broth & fish sauce
Return chicken to pan & cook until meat is done approx. 4 mins.
Add the sugar snap peas after the chicken has cooked 2 mins.
When chicken is done add the lemon zest & Stir
Serve over rice, top with the cilantro & a lemon wedge per serving

If done properly you will be able to taste every component of this dish, Iprepared it last night and before my son was finished licking his plate he asked me to make it again this week! Enjoy

[Skylace]

Mmmm...sounds lovely!

[girldorksrule]

OMG...that sounds so good. I love thai food.

[Twirley]

I'm going to try that one - I just love homemade curries!

[tasst]

I've got to try this one thx.

[tasst]

Just reporting back it was GREAT, thx.

[alan1254]

Penang Curry very popular in Thailand although its actualy Malaysian i eat it a couple of times a week but it only costs about 30p here.
1 small chicken, or 1/2 medium-large chicken cut up into pieces (or the equivalent of beef)
3 tomatoes, sliced
1-2 red bell or sweet peppers, sliced
CURRY SAUCE:
4 Tbsp. tomato paste
1 small onion, quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1 red chilli, de-seeded - or more if you want it extra spicy (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime
optional: 1 extra can coconut milk
GARNISH:
approximately 1 cup fresh basil leaves, left whole or roughly chopped if the leaves are large
PREPARATION:
To make the curry sauce, place all sauce ingredients in a food processor. Process well. Add up to one additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.
Pour sauce into a cassarole dish and add the chicken pieces (or beef). Mix well.
Cover and bake at 375 degrees for 45 minutes.
Remove from oven and add the tomatoes and red or sweet pepper. Mix well, then return to the oven to bake for another 15 minutes.
Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.
Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or brown).

[cori]

Sounds very good, thnx Alan, but what's a galangal? and what is a substitute for kaffir lime leaves?

[Aja]

Galangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Ground Galangal (formerly called Laos powder) is easier to work with than whole Galangal and is commonly called for in recipes. The flavor is similar to ginger, but more flowery and intense. Use small amounts when starting out. Its flavor combines with ginger and lemon grass in Thai cooking, and with white pepper and/or cayenne for seasoning fish, meat or poultry. From Thailand.

as for the lime leaves i would of thought a little zest of a lime ....I could be wrong ..

http://importfood.com/spws0101.html smiles that site says u cannot substitute

[cori]

TU Aja, that's a super site!