Well I finally made the Thai curry chicken last week. I'd actually bought the paste and the coconut milk from Whole Foods six months ago. I thought it would be a project, but it turned out to be super simple.Ingredients for curry:
2 tablespoons oil
1 diced onion
3 teaspoons Thai curry paste (all grocery stores carry it)
1 cup of coconut milk
1 tablespoon brown sugar
½ teaspoon salt
2 tbs fish sauce (soy sauce is its closest substitute)
I red pepper - cut into big chunks
1 cup rice (Jasmine preferably)
4-5 uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
4 large fresh basil leaves—finely sliced
Method:
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and cook, stirring, for a minute. ADD the coconut milk, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and cover with a lid, then reduce the heat to medium and simmer for 12 minutes. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste to thicken the curry and stir conctantly. Finally and basil. SERVE on a bed of rice.
