Saturday, June 14, 2008

Thai Chicken Curry

This recipe is great... I love it, it has great flavour and it's really easy to make. Serve it with rice and you've got a nice meal.

* 3 tablespoons red mild Indian curry paste, Patak's Mild Coriander & Cumin is a good brand
* 3 tablespoons olive oil
* 4 boneless, skinless chicken breasts, cut into strips
* 1 tbsp. pesto
* 1/2 bunch cilantro, leaves chopped
* 2 (13.5-ounce) cans coconut milk
* 2 tablespoons soy sauce
* Kosher salt
* Freshly ground black pepper
* Steamed rice, to serve
* Paprika, for garnish
* 1 scallion, thinly sliced, for garnish

In a large skillet, mix together the curry paste and oil over medium heat. Cook until it sizzles for 2 minutes. Add the chicken to the skillet and stir. Cook for 8 minutes stirring occasionally.

Add the pesto, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and cook on medium low for 10 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes off the heat. Serve over steamed rice, garnished with paprika and scallions.

*Note: Patak's Curry paste is available in the US & UK. You need to get it at indian markets in the US.

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Aditya said...

Yum! Thai Chicken. This might have a very delicate taste. I have never had this dish, would love to try it out.

Laminaatplaat said...

I would really like to make some of your recipes but it would be nice to see how many servings you get ;-)

Oh and first I'll have a translator take a look at those bunches, cups and oz.

Aditya said...

Happy Birthday! A nice recipe for a cake? :)

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