The Bangkok Thai Red Coconut Curry
I developed this recipe for a boyfriend who really despised vegetables. I know the Thai flavor profile really well after all the time I spent there, so making this up was pretty simple. I did however, really want to keep it fairly light as sometimes Curries can be like a dead weight in your stomach for hours, and it is really not necessary to use so much coconut milk as it does overwhelm the flavor in the end. I usually serve this with my Asian Quinoa recipe over rice.
Serves 4.
Marinade:
- Large piece of ginger peeled and cut into chunks
- 6 cloves of garlic
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 2 squeezed limes
- 1 red chilli
(Blend all the above in a food processor.)
Chili Paste: (this paste is good for any curry, vegetarian or with firm fish and shellfish)
Large piece of ginger, peeled and cut into chunks
3 spoonfuls of thai chilli paste
5 cloves of garlic
chopped coriander root from one bunch
2 thai red chilli peppers
one large shallot
3 tblsp sesame oil
(Blend all the above in a food processor.)
Curry:
4 boneless organic chicken breasts
4 tbsp sesame oil
1/2 cup chicken broth
1 small can of coconut crème
2 tbsp rice wine vinegar
1 bunch of scallions, chopped diagonal and set the tops aside
12 cherry tomatoes
2 tbsp lemongrass chopped
2 tbsp sugar/ palm or brown
3 tbsp soy sauce
1 ½ tbsp fish sauce
10 baby corns/ halved lengthwise
10/15 water chestnuts
2 large bok choy/ diced
1 large carrot/ shredded
2 cups sugar snap peas, trimmed
10 shitake mushrooms, sliced thickly
1 bunch of coriander/chopped
½ cup chopped peanuts
Make the marinade, and marinate chicken one hour. Slice all the veggies. Make the chilli paste. Remove the chicken from marinade and dry off with paper towels. In a separate pan, heat two tablespoons sesame oil and fry the chicken on both sides until brown, about three minutes. Set aside to cool. Fry the chilli paste for two minutes and then add half the scallions, saving the tops for garnishing. Continue to fry another minute or so, then add half the tomatoes and the chicken broth. Turn heat to low, and add the lemongrass, sugar, soy sauce, rice vinegar, and fish sauce. Simmer for about five minutes to reduce and mash the tomatoes with spoon. Shred chicken in to strips. Add the coconut crème. Cook for a few minutes, season to taste. Add the corn, shitakes, carrots. Cook about two minutes on high heat. Add remaining vegetables except bok choy. Cook for about two minutes, add chicken and bok choy. Cook another two minutes and add coriander. Top each serving with chopped scallion tops and chopped peanuts.
