Red chicken curry

Yield: 1 Servings

Measure Ingredient
1 fluid ounce Coconut milk
4 Whole chicken legs & thighs; deboned
½ teaspoon Salt
4 tablespoons Vegetable oil
4 tablespoons Red curry paste (have recipe for homemade paste)
6½ tablespoon Fish sauce or salt to taste
1 teaspoon Dark brown sugar
4 Kaffir lime leaves -OR-
2 teaspoons Lemon rind; finely chopped
15 Fresh sweet basil leaves

If using fresh coconut milk let it stand until cream rises to the top.

Whether using fresh or canned milk, skim off 4 tbsp thick cream and set aside. Stir the rest of the milk to mix. Skin boned chicken and cut flesh into 1inch cubes Put thethin coconut milk into a medium sized frying pan.

Add salt and mix. Now, put in chicken pieces and bring milk to boil. Stir and cook on mediium high heat for about 20 mins. Remove from heat and set aside. Put oil and reserved coconut cream in a heavy wok or wide heavy pan.

Bring to boil. Add curry paste and stir and fry on medium heat until the oil separates and the paste is lightly browned. Lower heat and add fish sauce and sugar. Stir to mix. Add chicken and coconut milk it was simmered in. Simmer on low heat about a min. (all this can be done several hours before needed) To Serve: Fresh kaffir leaves: remove central vein and cur crossways into very fine strips. Dried: soak in water about 30 mins and then do this. Break basil or mint leaves off stem. Put hot curry into serving dish. Scatter basil or mint leaves over chicken and with back of spoon submerge them slightly in sauce, then scatter lime leaves over top and serve.

Fomatted and Busted by RecipeLu <recipelu@...> Recipe by: Madhur Jaffrey's Far Eastern Cookery Posted to recipelu-digest Volume 01 Number 180 by RecipeLu <recipelu@...> on Oct 29, 1997

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