Curry

Posted: January 25th, 2012

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles. Created Using: Thai Curry

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chicken

1 13.5- to 14-oz. can coconut milk

1/4 cup yellow curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

3 1/8-inch-thick slices fresh ginger or galangal

1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips

3/4 cup diced bell peppers (red, orange, or yellow)

3/4 cup sugar snap peas, strings removed

3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)

3/4 cup bite-size pieces fresh baby corn

a drizzle of coconut milk, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken, carrots, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers, sugar snaps, and baby corn and continue to simmer until everything is tender and cooked through, about 3 minutes more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the coconut milk.

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