[CH] Thai chicken & POTATO !
Doug Irvine (dirvin@bc.sympatico.ca)
Wed, 17 Jun 1998 10:13:13 +0000
When I read over my posting, I realized that I had omitted the potato
from the Thai chicken & potato curry, so here is the recipe again,
corrected....use small, new red or white potatoes, quartered.
1 14oz can coconut milk
2 lbs chicken breast, skinned, boned, cut up
1/2 tsp salt
1 lb small new red or white potatoes, scrubbed and quartered
1 tbls peanut oil
4 tbls Thai red curry paste(chile paste)
1-2 tbls fish sauce
1 tsp palm sugar, brown sugar or honey
3 kaffir lime leaves or 2 tsp of shredded lime rind, green only
1 good bunch of basil leaves, about ten or so
1 inch cube of fresh ginger root, chopped fine
3 garlic cloves peeled and chopped fine
1 medium onion, chopped medium fine
Pour the coconut milk into a stainless steel pot, add the salt and the
potato quarters, bring to a boil and cook for about 5 minutes,then add
the chicken pieces and cook about ten more minutes until the chicken is
cooked, remove from heat and set aside. Put the peanut oil in a wok and
heat hot, add the onion, garlic,and ginger and cook about 1 minute until
fragrant, add the chile paste, fish sauce and sugar,and mix around then
add the reserved chicken and potato mixture in the coconut milk, and
cook until reduced somewhat, about five minutes, there should not be too
much sauce...place in a serving dish and sprinkle with the basil
leaves,chopped up, and then add the lime leaves, slivered, or the
shredded lime rind on the top. Serve with Thai rice or basmati
rice...This is a take off from a recipe I have done for years from
Madhur Jaffreys Far Eastern Cookery...Doug in BC