COCONUT CURRY CHICKEN
You’ll have to visit an Asian supermarket for this recipe. There you’ll find the coconut cream, (coconut milk is found in regular supermarkets but the cream is more elusive), the curry paste, fish sauce, Thai chiles, and Thai basil. Thai chiles by the way, although very small, are very hot. Two or three or will impart significant heat in this dish. If you crave the burn, use five or six.
1 lb. chicken, boneless and skinless thighs or breasts, cut into bite size pieces
Salt and pepper to taste
2 oz. coconut cream
3 tablespoons red curry paste
1 onion, sliced
4 scallions, green and white parts, sliced
12 oz. coconut milk
1 ½ tablespoons fish sauce
1 tablespoon sugar
Thai chiles, or other hot peppers, minced, to taste
Thai basil or regular basil, chiffonade, to taste
Season the chicken with salt and pepper.
Heat the coconut cream in a large skillet until it starts to bubble.
Dissolve the curry paste in the cream and cook for one minute.
Add the chicken, onion and scallions to the skillet. Cook for five minutes.
Add the coconut milk, fish sauce, sugar, and hot pepper.
Simmer for five more minutes.
Adjust seasoning if necessary with extra salt and pepper.
Remove from the heat, add a generous sprinkling of basil and serve.
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