February 25, 2011

Red Chicken Curry


This, my friends is the best curry to ever come out of our kitchen.  Red chicken curry it would be called.  Shane, as skilled in the kitchen as he is, made this dish last night while I was at work.  I ate some leftovers today and it was so fantastic I called him up and asked for the recipe right away.  Here is what he said, (shane measures nothing.  ever.)

A rough chicken curry

Sear off two chicken thighs.  When they've got some nice colour take them out and add to the pan some minced garlic, ginger and shallots.  Cook for a minute then add some thinly sliced red pepper and white onion.  Cook for a few more minutes before deglazing with a little bit of fish sauce. (Be careful here, a little goes a long way.)  Add a can of coconut milk, a can of tomatoes and 1/2 tbsp of thai red curry paste.  (Be careful here too, it gets spicy fast.)  Simmer the sauce with the chicken in it for 30-45 minutes.  To finish you can add some sliced green onions and the juice of a lime would really perk it up.  Taste and season with salt and pepper.  Spoon the curry over some rice.  YUM!

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