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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Wednesday, April 05, 2006

Chicken in Red Curry

Sweet and hot, spicy and absolutely delicious, this is my version of an old favorite.

¾ pound chicken, cut into small pieces
1 can coconut milk
1 or 2 bell peppers, depending on size – cut into bite size pieces
1 generous tablespoon of red curry base*
A handful of bamboo shoots
1 Teaspoon or more** Sambal Oelek – Thai Chili paste
1 Tsp. salt
4 or 5 fresh basil leaves*** torn into pieces
2 Tbs. peanut oil

In a heated pan add the oil and the red curry base. Sauté for a couple of minutes until it becomes fragrant then add the coconut milk and mix thoroughly. Bring it to a simmer and add the chicken, peppers and salt. Cook for another three minutes and add the chili paste, bamboo shoots and basil. Three more minutes and it’s done. Garnish with a little more basil and serve immediately with rice.

*I use Taste of Thai brand because it’s available locally, Roche Brothers has it here in West Roxbury and I think Stop & Shop does too, but there are other brands as well.
**The quantity depends on the amount of heat you like. If you’re like me you will use 2 or 3 teaspoons.
***Use Thai basil if you have it but regular is just fine. Don’t use dred basil.

Green beans, carrots, eggplant and zucchini all go well in this but not all together. For my taste the dish is best with just one or two vegetables and the chicken.


At April 19, 2006 9:23 PM, Blogger golombek said...

That sounds yummy. I agree with you about using only one or so vegetables. Too many restaurants use the same assortment of vegetables in most of their dishes, with the result that they all taste much the same. I also think too many otherwise good Asian restaurants use some kind of generic Chinese, Thai, or whatever seasoning in their food, with the same result - everything tastes the same. Check out the restaurants at Super 88's food court for good counter-examples!


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