Chicken & Potato Red Curry
Published in: The Halifax Herald Limited
1 cup coconut milk
2 tablespoons vegetable oil
2 clove garlic -- minced
2 tablespoons red curry paste
3 tablespoons nam pla (fish sauce)
1 teaspoons sugar
2 tablespoons fresh lemon juice
1 cup vegetable stock
3 small potatoes -- peeled and cubed
1/2 cup chopped onion
3 boneless -- skinless chicken breasts, cooked and chopped
3 tablespoons roasted peanuts or cashews chopped
fresh cilantro for garnish
Heat the vegetable oil in a large skillet or wok over medium heat. Add
the onions and garlic and saute for 2-3 minutes until the onions are
soft. Add the curry paste and cook another 2-3 minutes. Then add the
coconut milk, fish sauce, sugar, lemon juice, vegetable stock, potatoes
and chicken. Cover loosely and simmer, stirring occasionally for 1-2
hours. Taste and adjust seasonings after 1 hour. Stir half the nuts into
the curry and use the remainder to sprinkle on top. Garnish with fresh
cilantro.
Recipe Notes
THIS IS A flavourful but mild curry that my kids all love, especially
when there's bhajis and maybe a side of mint or cucumber raita to go with
it. Like most curry dishes you can play around with the ingredients and
use whatever vegetables you have on hand. If you have no potatoes, throw
in some parsnips or sweet potato. If you're a vegetarian, omit the chicken
and add some cubed, firm tofu instead. One of the best things about curry
is it's so adaptable; it's all about the spices in the sauce. If you
want to keep the dish mild to please everyone but like a bit of heat in
the curry yourself, top it off with a sprinkle of crushed chilies. All
you need to get dinner on the table is some steamed, scented rice or
vermicelli (the spinach kind is colourful and flavourful) and a bowl of
sweet chutney or diced mango.
Exported from A Cook's Books -- Recipe management for Macintosh
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