Wednesday, November 22, 2006

Red Chicken Curry

INGREDIENTS:Peanut or grape seed oil
salt
1 lb chicken
4 lg Russet potatoes or 10 small red and white potatoes
2 Tbs fresh grated ginger
2 tea fish sauce
2 tea lime juice
1 can coconut milk
1 tea red curry paste
1 can bamboo shoots
1/2 lg onion
1 Tbs grated sugar cane (brown sugar works too)
chopped Thai or Sweet Basil to add flavor and for garnish
HOW TO:
Cut potatoes into equal peices and boil until soft.
Chop chicken breasts into equal chunks.
Bring oil to med high heat in a high sided frying pan or large pot.
Add the chicken with a little salt and adgitate until brown on all sides.
Add fish sauce, lime juice, curry paste, and ginger (this step smells terrible,
but it makes the flavors really wonderful in the end so it is worth it).
After a minute add the coconut milk, 1/2 a can of water, bamboo shoots, onion (cut into slivers) and cooked potatoes.
Bring to a boil and add sugar cane/brown sugar.
Allow to simmer for about 10 minutes to let the flavors meld.
Just before serving toss with 1/2 the chopped basil.
Serve with the rest of the basil as garnish.
(I mean really... can you have enough fresh basil?)

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