Darn it if Chef Sandy didn’t pull out another one of her crazy good Thai recipes and lay it on us at our Tuesday Lunch this week, served up with some fried rice paper. Try it at home…
Oh, and if you’re not in the mood to make it yourself, but would love to try it, we have the Chicken in Curry available by the quart in our Dinners on Demand™ freezers. Stop by The Kitchen Shop at The Culinary Center of Kansas City™ to pick one up.
- 1 can coconut cream
- 2 (4 ounce) cans unsweetened coconut milk
- 1 cup red curry paste (less, if you don’t like it hot hot hot) (recipe follows)
- 1-1/2 pounds chicken breast, boneless, cut into ½-inch crosswise thick slices (or chicken thighs)
- 18 kaffir lime leaves (or zest of 1 lime)
- 6 medium serrano chilies, stemmed, sliced in half lengthwise (Remove seeds, if you want it milder)
- 3 tablespoons coconut palm sugar (or golden brown sugar)
- ¼ cup Thai fish sauce
- ½ cup Thai basil (or Italian)
Skim the thick cream from the top of the canned coconut milk into a soup pot and reserve milk. Place pot over medium heat. Stir in curry paste until blended and bring to a boil. Cook for 2 minutes, stirring consistently. Add chicken cook for 1 minute, stirring constantly. Add reserved coconut milk and cream. Add kaffir leaves, chilies, sugar, and fish sauce and stir until well blended. Add basil, to finish. Serve with or over Coconut Jasmine rice (recipe follows). Serves 6.
Prep time: 10 min
Cook time: 30-45 minutes
Total time: 1 hour
Red Curry Paste
- 3 large Guajillo chilies, dried (or Puya chilies)
- 5 small Japanese chilies, dried
- 2 stalks lemongrass (discard outer leaves), bottom 3-inches only, finely diced
- 3 tablespoons ginger, fresh, peeled, minced
- 1 teaspoon garlic, fresh, minced
- ½ cup shallots, minced
- 2 tablespoons turmeric
- 1 teaspoon salt
Cut chilies lengthwise and remove stems and seeds from chilies. Cut crosswise into ¾-inches and soak in hot water for 30 minutes.
Combine lemongrass and ginger in mortar and pound until the fibers break down, about 1 minute. Transfer to food processor and add garlic and shallots. Drain chilies and add to processor, reserving ½ of the chili soaking liquid. Add turmeric and salt. Process until it becomes a paste, add chili water, if needed. Store in airtight container up to 1 month in refrigerator or 3 months in the freezer. Serves 6 to 10.
Prep time: 15 minutes
Total time: 15 minutes
Coconut Jasmine Rice
- 2 cups jasmine rice
- 1 cup coconut cream (If you can’t find coconut cream, use 2 cans coconut milk and skim cream to use. The cream will caramelize and leave sweet browned coconut flecks in the rice.)
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- 2 cups water (or 1 cup water with 1 cup coconut milk)
Place rice in a colander and set in a large bowl. Run water over rice and gently stir. Pick up calendar to drain. Repeat several times until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and water. Bring to boil, stirring to dissolve sugar. Reduce heat to low and cook for 30 to 40 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork and let sit for 15 to 20 minutes. Serves 6 to 8.