1/28/07

Thai Red Chicken Curry


Thai Red Curry Chicken

Serves 2

¼ cup corn starch
¼ teaspoon paprika
¼ teaspoon black pepper
2 large chicken breast fillets, cut in 1-inch pieces
¼ cup vegetable oil
1 (13.5-ounce) can coconut milk
2 Tablespoons red curry paste
3 Tablespoons water
1 Tablespoon fish sauce
3 Tablespoons dark brown sugar
½ cup frozen green peas
½ cup chopped fresh carrots
1/3 cup water
6 fresh basil leaves, stems attached
1 Tablespoon chopped fresh cilantro leaves
4 cups Jasmine rice, cooked according to package directions

In a medium bowl mix corn starch, paprika and black pepper. Toss chicken pieces in mixture to coat.

Add oil to a large sauté pan. Swirl oil to coat the bottom of the pan and heat over medium heat. Sauté chicken about 5 minutes, stirring occasionally so chicken does not stick to pan.

Using a slotted spoon remove chicken and drain on paper towel. Discard oil and wipe out pan.

Return pan to heat. Add coconut milk. Add the 3 Tablespoons of water to the can, mix to remove any remaining coconut milk, and add the water to the pan. Stir in red curry paste. Simmer for 4 minutes.

Add fish sauce, brown sugar, peas, carrots and remaining 1/3 cup water. Stir and let simmer for 8-10 minutes.

Return chicken pieces to the pan. Cook for 5 minutes.

Divide rice and place in the middle of two serving plates. Spoon chicken mixture over rice. Garnish with basil and chopped cilantro.

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