Thai Chicken Curry

Episode: 
KCTS 9 Cooks

Thai Chicken Curry
Chef Carol Dearth, Sizzleworks Cooking School, Bellevue

serves 6

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large cloves garlic, minced
1-2 hot Thai chilies, seeded and chopped, or hot pepper flakes to taste
1/2 teaspoon salt
1 tablespoon curry powder
1/2 cup whipping cream
1 cup coconut milk
1 teaspoon freshly squeezed lime juice
1 tablespoon freshly grated lime zest
2 pounds uncooked chicken, boned and skinned, cut into bite-size pieces
1-1/2 cups jasmine rice, freshly cooked (4-1/2 cups cooked)
1/2 cup freshly minced cilantro for garnish
3 large green onions, thinly sliced, for garnish

Melt butter in a work or a heavy large skillet over medium-high heat. Add ginger, garlic and chilies or hot pepper flakes and salt. Sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add cream, coconut milk, lime juice and zest. Bring mixture to a boil. Lower heat, and add the chicken. Simmer until meat is opaque in center and sauce thickens slightly, about 5 minutes, or until chicken is done. Correct seasonings.

Serve with rice, and garnish with cilantro and green onions.

Note: in place of the chilies and curry powder, you may substitute about 3 tablespoons red curry paste. As an option, add precooked carrots, celery or red bell pepper (add with ginger and garlic), pea pods (add near end of cooking), or precooked green beans. You may also substitute shrimp for the chicken.

Comments

03/10/14

Made this using 1 pound jumbo shrimp and 1.5 tsp crushed pepper, 1 cup of raw rice cooked. Did all the mincing, grating, measuring the night before. Wonderful and quick. Not a morsel left.

02/21/14

I'm not sure that I'm reading the same recipe as others. 'My' recipe has not mention anywhere of seafood, and both the recipe and the directions mention the chicken. And the person (Paula) who talks of "her mistake" is not the author of the recipe! So I don't know what's going on.

Having said that, the chicken MUST be cooked longer than 5 minutes to be safe, even if it is in small pieces. 15 minutes minimum for pieces of about an inch cube.

02/21/14

I corrected recipe, so no mention of seafood for anyone who is looking at it now. My bite-size pieces are small enough that they are good to go after 5 minutes, but always use your best judgement when making any recipe. One good thing about making a mistake is that we get to see that people are actually looking at the recipes and trying them out. Would love to hear how it turns out with tofu!

02/21/14

What is the calorie count per serving?

02/21/14

I'm going to try this recipe with tofu :)

02/21/14

I am guessing that the chicken is added to the cooked spices and sauted before adding the liquid. Approximately 10 to 15 minute further simmering should cook the chicken. Despite the glitch this recipe seems worth trying.

02/21/14

It is worth trying -- thanks for catching my mistake!

02/21/14

There appears to be an error in the recipe.

Sea food instead of chicken,, and chicken instead of seafood..

I get the principle, I would not use butter to saute chillies and garlic, I would use olive oil, or canola oil...

Would work just as well, and would use red curry, or green curry.

02/21/14

I wouldn't use canola oil as it's not a healthy. If given a choice olive oil, or even coconut oil might be nice.

02/21/14

The raw chicken in the ingredients list does not appear in directions and the seafood in the directions does not appear in ingredients list. But sounds good either way!

02/21/14

Yes, but the chicken may have to cook longer than 5 minutes -- hope nobody gets ptomaine!! Better adjust the recipe.

Shel

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