Sunday, November 18, 2012

Red Chicken Curry

 
We celebrated my son's sixth birthday this week.  Normally we just have a small family affair, but this year we did a big party with friends.  He had a great time and I'm so glad, but I was so consumed with party planning that I've done nothing about getting ready for Thanksgiving.  No planning, no shopping, no preparation whatsoever.  It's a good thing they'll only be six of us this year.

Before I get knee deep into all the Thanksgiving preparations I thought I'd take a minute to change gears and make something a little different.  I've had a jar of red curry paste in my pantry for the better part of a year now.  I've really been wanting to use it and was so happy when I spotted this recipe for Red Chicken Curry.  Better yet, I had all the ingredients on hand.  Love it when that happens. 
 
This is a simple curry dish with very few ingredients and I wasn't quite sure what to expect.  Let me just go ahead and say that the aromas while this cooked were so beautifully fragrant.  Cubes of chicken are cooked in wonderfully fragrant coconut milk until tender.  The scent immediately grabbed my attention.  I knew that I was going to love this dish.  Next, I went ahead and (rather innocently I might add) stir-fried a few tablespoons of the thick coconut cream along with several tablespoons of the red curry paste.  Once those two ingredients hit the pan I eagerly started to anticipate eating this meal.  What a beautiful bouquet of aromas.
 
It was love at first bite.  The chicken is very tender and the sauce is beautifully aromatic, creamy, complex, and yet delicate.  There is a little bit of heat from the red curry paste, but it's beautifully balanced by the coconut milk.  This is a dish that feels comforting and satisfying in so many ways.  Madhur Jaffrey hails this curry as the very best of the Thai curries and I can understand why.  If you're looking for something a little bit different please give this a try.

Red Chicken Curry
(Kaeng Pet Kai) 
Adapted from Madhur Jaffrey's Step-by-Step Cooking
Serves 4
 
1-1/4 cups coconut milk
1-1/4 pounds skinless boneless chicken thighs (or breasts)
1/2 teaspoon salt
4 tablespoons vegetable oil
4 tablespoons red curry paste
1 to 1-1/2 tablespoons fish sauce or soy sauce, to taste
1 teaspoon dark brown sugar
4 fresh kaffir lime leaves*
15 to 20 fresh sweet basil leaves
 
Whether using fresh or canned coconut milk, let stand until the cream rises to the top, then skim off 4 tablespoons of the thick cream and set it aside for use later.  Stir the rest of the milk to mix.
 
Cut the chicken thighs into 1-inch cubes.  Pour the thin coconut milk into a medium frying pan.  Sprinkle in the salt.  Now put in the chicken pieces and bring the milk to a boil.  Simmer on a medium-high heat, stirring frequently, for about 20 minutes (mine took only 12-15) until the chicken is just cooked.  Remove from the heat and set aside.
 
Heat the oil and reserved coconut cream in a heavy wok or wide heavy pan until bubbling.  Add the curry paste and stir-fry on medium-high heat until the oil separates and the paste is lightly browned.  Lower the heat and stir in the fish sauce (or soy sauce) and sugar.
 
Add the chicken, together with its cooking liquid.  Bring to a boil and simmer over a low heat for 1 minute.  (The curry can be prepared to this stage several hours ahead of time.)
 
When you are ready to serve, remove the central vein from kaffir lime leaves, then cut the leaves crosswise into very fine strips.  Reheat the curry if necessary.  *If fresh kaffir lime leaves are not available, use dried ones, pre-soaking them in a little water for 30 minutes .  Alternatively, you could use 2 teaspoons finely shredded lime or lemon zest.  

Put the hot curry into a serving dish.  Scatter the basil leaves over the chicken and, with the back of the spoon, submerge them slightly in the sauce.  Scatter the kaffir lime leaves over the top.

Theme:  Comforting Curries

11 comments:

  1. Happy birthday to your son Kim. I remember it being a very big deal to turn six. This is a very creative and sophisticated dish for a six year old's palate. Looks like the apple doesn't fall far from the tree :)
    Sam

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  2. This dish looks so rich and your descriptions make me almost able to smell it cooking. After liking the shrimp curry we had with coconut milk, I'm thinking this is another one for us to try.

    Happy birthday to the little guy!

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  3. Looks gorgeous, Kim. I love the fragrant, aromatic, complex flavours of Thai curries - I'm looking forward to trying out Madhur's version. So glad that you liked it :-)

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  4. Wow, your red chicken curry has a lovely red glow to it! Looks so delicious! Thai curry is one of my favourites and this is definitely my cup of tea!

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  5. Beautiful! I love Thai-style curries, especially chicken ones. :-)

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  6. curry is one of those flavors that i'm slowly easing into. i like it more and more and this dish looks awesome! i love the coconut milk and basil, it sounds fabulous!

    have a wonderful thanksgiving dear friend!

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  7. I think curry is FANTASTIC even if the rest of my family is not as thrilled as I am about it. I like this recipe and I'm going to try it, soon.

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  8. I love how crazy easy this recipe is! Thai red curry is one of my ultimate favorites...definitely need some of this sauce in my life.

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  9. That looks so good. I haven't bought any of the pate yet but I have to now. Just to try this.

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  11. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2012/12/clever-chicks-blog-hop-14-baklava.html



    I hope you can make it!

    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

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