1/30/10

Red Coconut Curry


We love going out for Thai food. I usually order some kind of coconut curry; slightly spicy, sweet and delicious. I never thought I could recreate that taste at home. I've tried homemade Thai before and it wasn't even close at all. It turns out we just needed the secret ingredient: the right type of curry. Today Klane and I were grocery shopping, looking for Japanese curry, and found this red Thai curry paste.

The recipe on the side looked really easy, so we decided to give it a try and I am so glad we did! I don't want to over-hype this, but it was seriously amazing. This coconut curry honestly smelled and tasted exactly like the curries I've ordered at restaurants. We could not believe it! And it was so easy. Klane and I were so thrilled that we can now make some of our favorite restaurant food at home for a fraction of the cost.



Red Coconut Curry

2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 medium onion, sliced
1 large carrot, sliced
1 potato (I used an Idaho), diced
1 can coconut milk (around 14 oz)
1-1 1/2 Tbs red curry paste
1-2 Tbs brown sugar
1-2 tsp salt
cooked hot rice

optional:
fresh basil or cilantro, for serving


In a large saucepan, whisk coconut milk and 1/2 Tbs curry paste (add more paste to desired taste, I used 1 1/2 Tbs). Simmer over medium heat for 5 mintues, stirring often. Add brown sugar and salt to taste. (I added 2 Tbs sugar, 1 1/2 tsp salt.) Add vegetables and 1/4 cup water. Simmer for 5-10 minutes, stirring occasionally, until vegetables are cooked. (There's probably a better way to do this, but I microwaved the carrots and the potatoes first to make sure they were cooked enough before adding them to the curry. Put the sliced carrots and diced potatoes in separate cereal bowls, add a little water, and microwave them separately, each for about 1 1/2 minutes. Drain the water before dumping veggies into the curry sauce.)

In a large saucepan, saute chicken and onion in a little olive oil until chicken is no longer pink. Add chicken and onion to curry, stir together.

Serve with rice, garnish with fresh basil or cilantro if desired.

Makes 3-4 servings.

7 comments:

  1. oh i can't wait to make this! i think i will surprise mike with it sometime this week. thanks ang!

    ReplyDelete
  2. It looks (and sounds) amazing. Think of all the fun new restaurants and bakeries you can try out with the money you'll be saving by making this recipe!

    ReplyDelete
  3. Ry and I love Thai food! Thanks for sharing. I was wondering if you can by this at a regular grocery store?

    ReplyDelete
  4. Amber, I'm sure you could find it a regular grocery store. Usually there's an asian isle wherre they have soy sauce, lo mien noodles, teriyaki sauce, stir fry sauce packets, etc etc. I bet they would have curry paste there too. If not it might be by the spices.

    ReplyDelete
  5. Looks awesome Angie, can't wait to try it. Thanks!

    ReplyDelete
  6. I finally made this - it was AWESOME! Thanks!

    ReplyDelete
  7. I am making this tonight. So excited.

    ReplyDelete