Thai Chicken Curry

A spicy melange of chicken, tomato, onion, sweet potato, firey hot peppers, mango and raisins, in a spicy red curry sauce flavored with cayenne pepper, ginger and garlic, served over rice.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2  cups  homemade coconut milk (See ingredients or directions below)

• Ingredients for coconut milk

• 2  cups hot water
•  grated flesh of one whole coconut

• Curry sauce ingredients

• 2  cups  homemade coconut milk
• 1⁄2 cup Thai red curry paste

• The rest of the ingredients

• 1  lb 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
• 2  tablespoons  grated fresh ginger
• 3  minced garlic cloves
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄4 cup raisins
• 1⁄2 cup water
• 6  cups cooked white rice

Directions

1. Coconut milk recipe:
2. 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.
3. 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.
4. 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.
5. Main recipe:
6. First, parboil the sweet potato, (Do not peel), till al-dente (done but still crunchy).
7. In a wok, place the curry paste, and the coconut milk. Mix, bring to a boil and simmer for five minutes.
8. 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.
9. Add mango and tomato, stir and cook 2 more minutes.
10. Serve over cooked rice.