Thai Chicken Curry
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 473.18 ml homemade coconut milk (See ingredients or directions below)
-
Ingredients for coconut milk
- 473.18 ml hot water
- grated flesh of one whole coconut
-
Curry sauce ingredients
- 473.18 ml homemade coconut milk
- 118.29 ml Thai red curry paste
-
The rest of the ingredients
- 453.59 g boneless chicken breast, very thinly sliced (it may help to put the chicken in the freezer for about 10 minutes to firm it up before slicing)
- 1 cooking onion, large dice
- 1 tomatoes, cut into eights
- 1 sweet potato, large dice
- 1 hot pepper, sliced into thin rings
- 1 mango, cut into a medium dice
- 29.58 ml grated fresh ginger
- 3 minced garlic cloves
- 1.23 ml ground cayenne pepper
- 59.14 ml raisins
- 118.29 ml water
- 1419.54 ml cooked white rice
directions
-
Coconut milk recipe:
- The day before, make the coconut milk by placing the grated flesh of an entire coconut, (you can use a blender or food processor to do this), into a bowl, pour 2 cups of very hot water over the coconut.
- Stir and let it cool. After it is cool, use your hand to squeeze coconut in the water to extract all of the milk. Do this for about five minutes.
- Strain the entire mix thru cheesecloth, being careful to squeeze EVERY bit of the milk out of the grated coconut. Refrigerate the milk till next day.
-
Main recipe:
- First, parboil the sweet potato, (Do not peel), till al-dente (done but still crunchy).
- In a wok, place the curry paste, and the coconut milk. Mix, bring to a boil and simmer for five minutes.
- Add the chicken, garlic, ginger, onion, sweet potato, hot pepper, raisins, cayenne pepper and water, stir and simmer five minutes, till the meat is done.
- Add mango and tomato, stir and cook 2 more minutes.
- Serve over cooked rice.
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RECIPE SUBMITTED BY
Married to a wonderful woman for 3 years now. Currently in career transition, We own a Beagle, a Pug and two Peekinese oh and seven cats. I am a cigar afficianato, I also smoke pipes. I love barbque, wines, beer and gourmet cooking. I am a trained Pastry Chef and I have also been a Saute Chef. I really love cooking for friends and family.