Wednesday, July 11, 2018

Thai Red Curry with Chicken and Rice Recipe

A few months ago, a friend and I took a Salud Cooking Class at Whole Foods. The instructor taught us a delicious recipe for Thai Red Curry with Shrimp. But for me, the ingredients are difficult to acquire without making special trips across town to different grocery stores.

But, we love Thai Red Curry and I wanted to adjust the recipe to use ingredients I could get on this side of town so my Thai Red Curry with Chicken and Rice Recipe was born.

To start, prepare the ingredients and start the rice.

Then, heat 1/4-1/2 cup coconut oil over medium heat in a deep frying pan. When oil is preheated, add chicken.

While chicken is sauteeing, heat another skillet over medium heat. Open a can of coconut milk and scoop out just the cream. Heat the cream for about 90 seconds and add 1/2 tbsp-2 tbsp red curry paste to the cream and allow to cook for about 2 minutes to let the curry flavor develop.

Add rest of coconut milk, 1/4 cup fish sauce, 2 tsp sugar, 1 tsp lime juice, 2-3 tbsp tomato paste, and 2 zucchini cut into bite sized pieces.

At this point, it is crucial to taste the curry. I have found that I usually need to add just a dash more lime juice and sugar to make it perfect.

Cook for 10-15 minutes until zucchini is tender.

When the chicken is done, cut it into bite sized pieces. Add it to the curry when the zucchini is tender.

Serve over rice.

Thai Red Curry with Chicken and Rice

1/4 cup-1/2 cup coconut oil
6 chicken tenderloins

Heat ½ cup coconut oil over medium heat. Season chicken salt and pepper and sautee chicken until browned.

Slice into bite sized pieces.

While chicken is cooking, start the curry.

1 14 oz can coconut milk, divided into cream and milk
1-2 tablespoons red curry paste (start with 1 tbsp and increase according to taste)
¼ c fish sauce
2 tsp sugar
1 tsp lime juice
2-3 tbsp tomato paste (I didn’t measure, I just squeezed)
2 zucchini, cut into bite sized pieces

Heat a skillet over medium heat. Add coconut cream and when hot, add the curry paste. Cook curry paste for a few minutes to develop flavor.

Add the rest of the coconut milk, fish sauce, sugar, lime juice, tomato paste and zucchini. Mix well.

Taste and adjust seasonings.

Cook for 10-15 minutes until the zucchini is tender.

Add chicken to reheat.

Serve over rice.

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