Friday, July 25, 2014

Thai Chicken in Coconut Curry Sauce

I found a recipe on the Panera Website.  I rarely make a recipe exactly as written, and I didn't this time.  I will give this recipe as I made it.  If you want the original, go to Panera.


Thai Chicken in Coconut Curry

1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne, more if you like it hot.  I don't.
3/4 teaspoon salt
1 pound chicken breasts, cut into chunks
1 large onion, sliced
1 shallot halved and sliced
3 cloves garlic, minced  or 2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 can coconut milk, light is okay
1 teaspoon brown sugar
1 to 3 teaspoons Thai red curry paste
1 Tablespoon chopped fresh basil and cilantro



Mix the coriander, turmeric, cayenne and salt. Sprinkle it over the chicken and rub it in.


Heat some oil in a large, deep fry pan.  Add the chicken and cook until lightly browned on all sides, about 5 minutes per side. 


Remove them from the pan and place them on a plate.


Add the onions to the hot pan and cook until softened, about 5 minutes. 


Stir in the shallot, garlic and ginger and cook for one minute. 

Add the coconut milk and then whisk in the brown sugar and 1 teaspoon of the red curry paste. 


Taste the sauce (clean spoon, please) and then add more red curry paste to taste.


Place the chicken back in the pan and continue cooking.  When the mixture starts to bubble, reduce the heat to low and simmer for about `15 to 20 minutes.  Check a large chunk of chicken to make sure it is cooked through.  Add the thinly sliced basil and give it a stir.


Serve over Jasmine rice and sprinkle the cilantro over the top.

This was a hit for dinner and I was able to control the heat to my taste, yet have plenty of spice for flavor.  A definite keeper!

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