THIS BLOG HAS MOVED. IT IS NOW AT SEARED.CA. CLICK HERE TO BE REDIRECTED.
And yes, that is a technical term.
This recipe is going to take maybe 10 minutes to prepare and about 3 hours to cook. It is extraordinarily high in fat, although it is very good fat that comes from coconut, so you can justify your expanding waistline. Although the taste will make you want to eat until you're bigger than Oprah in the eighties.
Here's what you need:
3-4 heaping tablespoons of Mae Ploy red curry paste (depending on how spicy you can handle - me, I like to become delirious and sweat profusely to the point where recovery requires a solid half hour nap in a walk-in freezer)
3 full boneless, skinless chicken breasts (although you can use dark meat, I love the breast meat in this recipe)
3 cans of good coconut milk. I use Mitsuki coconut milk. High in fat, and high in awesomeness.
2 tablespoons canola oil or vegetable oil. Any oil with a high burn temperature.
A pinch of salt and a dash of pepper.
Cut your chicken breasts into bite-sized cubes. Season with a pinch of salt and dash of fresh ground black pepper (if you don't have fresh ground, give up right now and resort to the Hamburger Helper that's been sitting in your pantry for two years). Add a half a tablespoon of oil and one tablespoon of the curry paste. Toss until all the yummy chicken bits have a nice reddy-orange sheen to them and are taunting you from the bowl.
In a large pot, on medium heat, heat the remaining oil and curry paste together until they are combined and your house smells like Buddhas and lotus flowers and peace and happiness. Add the chicken and stir continuously until no more pink is showing on the chicken. Add one can of coconut milk and two cans of water. Allow to simmer for a few hours, adding water when needed. After about two hours, allow the liquid to reduce to about a can and a half and then add the remaining two cans. Allow this to just barely come to a slight boil and turn off as soon as you see the boil.
Serve over plain rice, and add chopped sauteed veggies of your choice on top, although that is not necessary. If you aren't in love after eating this, you're not very normal and your Dad probably doesn't really love you.
Technorati Tags: recipe, thai curry, curry paste, red curry, coconut milk, awesomeness
This recipe is going to take maybe 10 minutes to prepare and about 3 hours to cook. It is extraordinarily high in fat, although it is very good fat that comes from coconut, so you can justify your expanding waistline. Although the taste will make you want to eat until you're bigger than Oprah in the eighties.
Here's what you need:
3-4 heaping tablespoons of Mae Ploy red curry paste (depending on how spicy you can handle - me, I like to become delirious and sweat profusely to the point where recovery requires a solid half hour nap in a walk-in freezer)
3 full boneless, skinless chicken breasts (although you can use dark meat, I love the breast meat in this recipe)
3 cans of good coconut milk. I use Mitsuki coconut milk. High in fat, and high in awesomeness.
2 tablespoons canola oil or vegetable oil. Any oil with a high burn temperature.
A pinch of salt and a dash of pepper.
Cut your chicken breasts into bite-sized cubes. Season with a pinch of salt and dash of fresh ground black pepper (if you don't have fresh ground, give up right now and resort to the Hamburger Helper that's been sitting in your pantry for two years). Add a half a tablespoon of oil and one tablespoon of the curry paste. Toss until all the yummy chicken bits have a nice reddy-orange sheen to them and are taunting you from the bowl.
In a large pot, on medium heat, heat the remaining oil and curry paste together until they are combined and your house smells like Buddhas and lotus flowers and peace and happiness. Add the chicken and stir continuously until no more pink is showing on the chicken. Add one can of coconut milk and two cans of water. Allow to simmer for a few hours, adding water when needed. After about two hours, allow the liquid to reduce to about a can and a half and then add the remaining two cans. Allow this to just barely come to a slight boil and turn off as soon as you see the boil.
Serve over plain rice, and add chopped sauteed veggies of your choice on top, although that is not necessary. If you aren't in love after eating this, you're not very normal and your Dad probably doesn't really love you.
Technorati Tags: recipe, thai curry, curry paste, red curry, coconut milk, awesomeness
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2 comments:
I can attest to the greatness of this recipe!! Congrats on a GREAT new blog!!
surely you should chuck the chicken in the boiling hot coconut milk? That's the authentic thai way! Plus, your dad doesn't love you? That's a bit silly..
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