Posted by: Zorymar | December 7, 2011

Thai Chicken Curry

Yesterday I was finally able to attend one of Chef Heidi Fink‘s Truly Thai at Home basic cooking classes. I must confess that in order to get in I signed up for it several months in advance, which means that I had been looking forward to this class for a while. In the meantime I had been attempting to cook versions of Thai food that, although tasty, never really turned out quite right. No more! Last night I had an incredible introduction to Thai cooking, with many of the wonderful tips that Heidi is always willing to share with her students, such as how to cut and juice a lime. Tonight I came home to try my first recipe from yesterday’s class: Quick Weeknight Red Curry. It was delicious! It’s so exciting to know that I can cook Thai food at home, thanks Chef Heidi! 🙂 Here is the recipe, just how I made it:

Ingredients:
1 + 1/2 tablespoons vegetable oil
2 tablespoons red curry paste
1 + 1/2 tablespoons lemongrass (1 stalk), minced (only use the bulb part with the end/base cut off, then slice it in half lengthwise and take out the core -Heidi has a great picture to explain this here)
1 tablespoon fresh or frozen galangal, minced
2 cloves garlic, minced
1 can coconut milk, only the very creamy portion which should yield about 1 cup, reserve the more watery portion for another use
1 + 1/2 to 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 asian eggplant, sliced into 1/4-inch thick half-moons
1 red bell pepper, halved, seeded and sliced into thin wedges
1 baby bok choi, sliced
3 kefir lime leaves, sliced
3 tablespoons fish sauce
1 tablespoon palm sugar, chopped roughly into little pieces
1 tablespoon fresh lime juice
1/4 cup coarsely chopped fresh Thai basil

Preparation:
Heat the oil in a large pot over medium heat, add the curry paste and minced lemongrass, galangal and garlic. Cook, stirring constantly, for about 30 seconds, then incorporate 2 tablespoons of the thick coconut milk you set aside. Continue to cook and stir for another couple of minutes. Add the rest of the coconut milk and stir to combine, lower the temperature to allow for a very gentle boil, letting it cook until you can see the oil separate from the mix, sort of sitting on the surface, like this:

Add the chicken, stir to coat and let it cook for about 8 to 10 minutes, stirring every now and then. Add the eggplant, red bell pepper, baby bok choi, kefir lime leaves and fish sauce, stir to combine and let cook for another 5 minutes or so. Add the palm sugar, lime juice and basil, remove the pot from the heat and stir to combine all ingredients well. Serve on top of jasmine rice.

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