Thursday, January 20, 2011

More Thai Food

I'm coming around a lot of recipes that are just amazing...these will defiantly stay near by after I'm done with my "Thai Week."

Some of the kitchen products you need won't be found in any grocery store. You might need to find a local Korean or Oriental Food Store. This is one of the "hard to find" ingredients. Believe me, I know. But I would say 99% of recipes will give you an alternative, so this isn't mandatory at all.

As I was cooking, I picked up this container. I wanted to see if I needed to refrigerate it or not after opening it. I saw this was a product of Thailand....but the Company name is what cracked me up....

.......Yup. Porn Coconut.

Moving on.....

Yellow Curry Chicken with Potatoes

2 3/4 cup unsweetened coconut milk

3 tablespoons yellow curry paste OR 3 tablespoons red curry paste plue 1 tablespoon curry powder

6 boneless chicken thighs, cut into big chunks

2 cups chicken broth OR water

2 medium potatoes, peeled and cut into bite-sized chunks

1 medium onion, cut lengthwise into thick wedges

2 tablespoons fish sauce

1 tablespoon palm sugar OR brown sugar

Bring 1 cup of coconut milk to a gentle boil over med-high heat and cook 2 to 3 min. Add curry paste and cook 2 to 3 minutes more until dissolved into the milk. Add chicken and cook another minute or 2, tossing to coat it with the sauce.

Add remaining 1 3/4 cups coconut milk, broth, potatoes, onion, fish sauce, and sugar and bring to a boil. Reduce heat to gentle simmer. Cook, stirring occasionally, until the chicken is cooked and the potatoes are tender, about 6 to 8 minutes. (I cooked them for more like 13 to 15 min).

Serve over a big pile of rice.


No comments:

Related Posts Plugin for WordPress, Blogger...