I absolutely love curry, be it in Indian food, Sri Lankan, Thai, or Southeat Asian. Incorporating curry into food is one of my favorite things, because I love building that depth of flavor and the smell that seeps from my stove into the hallway of my apartment building has sparked more than one conversation with the neighbors.
The following recipe is one that I use often. I’m a little bit of a sissy when it comes to spice, so the mild spice paste I use (by Asian Home Gourmet) provides a great base for the following recipe:
Kait’s Red Coconut Curry with Chicken
- 4 boneless skinless chicken breasts, cut into bite size pieces
- 1 cup long grain brown rice + 2 cups of water
- 1 teaspoon light margarine
- 1 small red pepper, sliced
- 2 tbsp fresh cracked black pepper
- 1/4 tsp fresh cracked sea salt
- 1 pkg Spice Paste for Red Thai Curry – mild
- 1 can light coconut milk – I always use Thai Kitchen
- 1/8 cup skim milk
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon cayenne powder
- 2 cloves garlic, minced
Method: (yields 4 servings)
- Measure and spoon olive oil onto a large frying pan, and heat at medium
- Add contents of spice paste package to pan and stir
- Once heated, add half the can of coconut milk and stir, thoroughly incorporating the spice paste
- Let simmer for one minute, then add chicken pieces
- Add 2 tbsp fresh cracked black pepper
- Bring heat up to med-high for 5 minutes, stirring occasionally
- Add balance of coconut milk, cayenne, & garlic, stir thoroughly
- Lower heat back down to medium
- Combine rice, water, and margarine in a sauce pan. Bring to a boil uncovered, then reduce to a simmer and cover for 30 minutes.
- Add sliced red pepper to your frying pan, and turn heat down to med-low.
I leave the peppers on top so that they are not too thoroughly cooked – then the nutrients don’t break down and they are easier to digest.
- Cook, stirring occasionally, for 25 minutes. The red curry sauce will reduce, this is good, don’t fret.
- Add skim milk and salt, stir. Bring heat back up to just past medium, stirring often, for 5 minutes. Reduce heat to minimum.
- Remove rice from heat and let stand 5 minutes. Fluff with a fork
- Eat it, for goodness sake.
Leftovers are perfect for lunch the next day!