Mrs Mangú: Thai Red Chicken Curry

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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Using Fresh Herbs

Basil - sweet and aromatic. Most of the basil I use is a nice dark green color, although there are many varieties. Use it in sauces, with most Thai foods, salads and vegetables, or anything with tomatoes in it. A little basil is delicious in tomato soup. Combine basil and garlic together with a little olive oil to rub on breads. Basil is great added to pasta. Also, if you eat something spicy you can relieve some of the heat in your mouth by chewing on a basil leaf. Don't wash the basil leaves until you're ready to use them. Wrap fresh basil in damp paper towels and seal in a plastic bag in the frig. It will last approximately 4 days that way.
Bay Leaf - used in bouquet garni when making stews and soups. Great for flavoring when braising meats, making gumbos, and in tomato sauces. You can add bay leaves early when cooking but remember to remove the leaves from the liquid before serving. Bay leaves are used a lot in both Creole and Cajun dishes as well.
Chives - have a mild onion flavor. Use chives in salads and on vegetables, in cream sauces, as a garnish to spruce up a dinner plate, or mix into scrambled eggs. Chives also go great with fish.
Cilantro - also called coriander or Chinese parsley. It's leaves are similar to parsley but have a hint of citrus. I use cilantro in a lot of my cooking. It's used often in Mexican and other Hispanic cuisines as well as in Indian curries. When you use fresh cilantro, don't add it to your dish until the very end of the cooking process or it will lose all it's flavor. Use it to flavor rice dishes, beans and salsa, or combine with butter to place on top of a hot steak or fish. It's great combined with lime. Cilantro also makes a nice garnish; either the whole leaves or chopped coarsley.
Culantro - until recently, has not been commonly used in the United Sates. It's used in dishes throughout the Caribbean and Latin America, especially in Puerto Rico where it's referred to as recao. Cultantro is a relative of cilantro and the aroma is similar, although culantro is more pungent and flavorful. Use it to flavor beans and soups, rice dishes and stews. Culantro is also seen in recipes for Asian dishes, particularly Chinese and Vietnamese.
Dill - is used a lot with eggs. Add to scrambled eggs, omelets and egg salads. Mix a few tablespoons of dill into cream cheese for a delicious dip. Dill is also great with fish and shellfish or in vinaigrettes.
Oregano - many Mediterranean and Italian dishes use oregano. Oregano is a member of the mint family and it's strong, so you don't need a lot of it. Add to your tomato sauces, on pizza or in rice dishes. I also add sprigs of oregano to the cavity of a whole chicken or turkey.
Parsley - I use a lot of flat leaf, or Italian parsley. It's widely available and it's a little stronger than curly leaf parsley. Parsley is not only good as an all-purpose seasoning but it makes a great garnish as well. Add to tomato sauces, mix with softened butter and lemon juice to top a steak or a piece of fish. Mix some parley and butter and combine with boiled potatoes or add it to shrimp scampi. Use it in your stews and soups, salad dressings, in bouquet garni and to top vegetables.
Rosemary - When using fresh rosemary pull the needles off and discard the stems. Rosemary is very aromatic and you don't need to use a lot of it. It's great mixed with olive oil and other herbs to make a dip for breads. Add it to your marinades for meat, fish or poultry.
Sage - Sage is almost always used in stuffing for chicken or turkey. It's a very aromatic herb so use it sparingly. Add to the cavity of whole chickens or turkeys. Combine with softened butter to top a piece of fish. It's also great in stews and soups.
Tarragon - tastes a bit like licorice. It's very versatile and can be used in mustard sauces, dips, added to mayonnaise and herbed butters, or added to a bit of oil and vinegar for a salad. Tarragon can be used with poultry, fish, pork and eggs.