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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., rather than the 6-8 minutes recommended) for softer chicken and better melding of flavors. Ingredients:
3 1/2 cups canned unsweetened coconut milk, divided |
1 tablespoon thai red curry paste |
1 teaspoon thai red curry paste |
8 kaffir lime leaves (substitute 1 t. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable) |
3/4 cup thinly sliced onion |
6 leaves thai basil (substitute regular basil leaves if unavailable) |
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices |
1/2 large red bell pepper, cut into 2x1/4-inch strips |
4 teaspoons tamarind paste |
2 teaspoons fish sauce |
4 teaspoons sugar |
4 teaspoons cayenne (or to taste) |
2 cups steamed rice |
Directions:
1. Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
2. Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
3. Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
4. Serve with steamed rice.
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