Thai Chicken Curry

It's rare that I ever make a recipe as written and this was no exception. Another Bon Appetit dish via epicurious.com, it honestly seemed a little ho-hum to me, so I spiced up our version with extra curry paste, fresh ginger and garlic. I also added some fresh mint because my basil was looking exceedingly tired - boy, it's hard to keep that stuff fresh unless you buy the whole plant, isn't it?

The result was a quite pleasing red Thai Curry - with just a subtle bite. Believe it or not we ramped it up a bit with a good squirt of Sriracha.

Now, just so you know - curry is one of the items the big guy said he didn't like before, but since he's been introduced to many of the different variations he's changed his opinion. How do I know this? Well, the first thing he said when he came in the door last night was "boy, it smells good in here". Wonder if I can ever get him to say that over peas. LOL

Thai Chicken Curry (adapted from Bon Appetit via epicurious.com)

1 pound chicken tenders, cut crosswise in half

Salt and pepper

3 tablespoons cornstarch

2 tablespoons vegetable oil

1 onion, thinly sliced

1 red bell pepper, cut into quarter inch strips

2 tablespoons minced ginger

3 cloves garlic, minced

1 tablespoons red Thai curry paste

1 – 14 ounce can light unsweetened coconut milk (well shaken before opening)

1 tablespoons brown sugar

1 tablespoon nam pla (fish sauce)

1 14 ounce can diced tomatoes, well drained (optional)

3 tablespoons thinly sliced fresh basil

1 tablespoon chopped fresh mint

Juice of 1/2 lime

Heat sauté pan over medium high heat. Add oil and heat to shimmering. Season chicken with salt and pepper, coat in cornstarch and cook in batches in hot oil until golden brown on all sides. Remove to plate and set aside. Add onion, pepper, ginger and garlic to pan and sauté until  onions are slightly soft. Stir often to prevent garlic from burning. Mix red curry paste with a small amount of coconut milk and stir into vegetables. Cook and stir for 1 minute to allow curry to bloom. Add remaining coconut milk, brown sugar, and fish sauce. Bring to a boil, reduce to a simmer and add chicken back to the pan along with the diced tomatoes (if using). Cook on a low simmer for 10 minutes, or until chicken is completely cooked. Serve garnished with basil and mint and sprinkled with lime juice. Serves 4. Download Thai Chicken Curry

 

Comments

[Nanan]

Love how you made tomatoes optional!!!! I love curry - so does William - will have to do this with shrimp tomorrow - I'm thinking - no meat for us being Ash Wed...

[June]

Lea - I figured you'd take note of that fact. I think it'll be awesome with shrimp.