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Rock the Casbah Thai Chicken Curry
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Description
This is my take on the most indulgent and sense pleasing curry I’ve met lately. If you can get past the long list of ingredients, you’ll see it was totally worth making. The coconut milk in most of them adds a subtle hint of coolness, which pairs really nicely with the spicy curry paste.
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts
- 1 Tablespoon Canola Oil
- 1 cup Yellow Onion
- ¾ cups Red Bell Pepper
- 3 cloves Garlic
- ⅛ teaspoons Fresh Ginger, Peeled And Minced
- 2 cans Coconut Milk
- 1 stalk Lemongrass
- 1 Tablespoon Red Curry Paste
- 2 teaspoons Creamy Peanut Butter
- 1 teaspoon Thai Fish Sauce
- 2 Tablespoons Mushroom Sauce
- 2 Tablespoons Curry Powder
- 2 teaspoons Brown Sugar
- ¼ cups Fresh Lime Juice
- 1 bunch Cilantro
- 5 leaves Basil, Fresh
- 1 bunch Scallions
Preparation
First take your chicken breasts, rinse them well and slice into short strips. Take a wok or deep pan, add 1 tbsp canola oil and turn on high heat. Once the pan is Super hot, throw in the chicken and saute.
Begin dicing your onions and slice your red pepper in thin and short strands. Next grate or mince the ginger and garlic.
Once the chicken is cooked, put in bowl or dish and set aside for a little bit.
Put the wok back on the stove and turn the heat to high. Once the pan is hot, add the onions, red pepper, garlic and ginger and saute for about 3 minutes. Reduce the heat to medium, Stirring occasionally so that it doesn’t brown.
To this, add the two cans of coconut milk.
Take your lemongrass stalk and with a meat mallet or rolling pin, smash it down a bit to release the flavor and toss into the wok.
Now we are ready to add the curry paste and peanut butter. Make sure you incorporate this really really well. You DO NOT want to have a clump of straight- up curry paste smack you in the back of the throat-just take my word on this one (my sinuses are still running this morning!)
Next add the fish sauce, mushroom sauce, curry powder, and brown sugar and blend really well again. You should have the heat on low so that you’re lightly simmering. Allow the sauce to cook for a few minutes. While the sauce is doing it’s thing, squeeze in the lime juice and blend.
At the very end, take your cilantro, basil and green onions and wash really well. Roughly chop the cilantro and basil and throw it into the mix. Slice your scallions on the bias and put in 3/4 of the bunch, saving the rest for the garnish.
Serve with fragrant jasmine rice.
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5 Comments
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hannyb on 8.22.2009
Oh, fantastic idea! You Rox.
Rox on 8.21.2009
Jill- the creamy peanut butter adds a little extra volume to the sauce, but doesn’t make it taste like peanuts. It’s strange- you really don’t pick out the peanut flavor. The jasmine rice is so good with this too. I think I might have to make this one again soon.
Rox on 8.21.2009
Thanks hannyb… glad it came out good. You could also use extra firm tofu. Just marinate it with a little bit of soy sauce and pan fry until it’s nicely browned.
hannyb on 8.21.2009
Hi Rox! I was really happy with this recipe as my first ever attempt at a Thai curry. The flavours were full and the broth was creamy.
Notes:
-I used a mushroom soup sachet (water added, of course!) for the mushroom sauce;
-I used lemongrass paste instead of fresh lemongrass;
-The recipe doesn’t specify when to add the cooked chicken pieces, so I threw them into the pot again at the end between adding the lime juice and the herbs.
-I’m not a huge meat eater so for next time I would reduce the number of chicken breasts and maybe sub with potato.
Thanks again!
jill on 7.22.2009
I make Thai curries often. I have to try this one. The picture looks delicious! I never thought of adding creamy peanut butter to a curry, but I’ll give it a try. Thanks for posting this recipe and I love the name too! The jasmine rice is a must.