Thai Red Curry Chicken

Thai Red Curry Chicken

To save yourself extra work and create the best dishes, always use the best cookware and the right cooking tools. Use the 7″ Santoku Knife and the 3 Quart Sautoir to create Thai Red Curry Chicken.

 Some great ideas for Santoku Knives:

i. Shun Classic Kershaw 7 inch Hollow Ground Santoku http://www.cooksplus.com/shun-classic-kershaw-7-inch-hollow-ground-santoku-p-1015.html

ii.    Wusthof Classic 7 inch Santoku Hollow Edge Knife: http://www.cooksplus.com/wusthof-classic-7-inch-santoku-hollow-edge-knife-p-1093.html

Two great 3 Quart Sautoirs for your recipe prep:

i.  Emerilware 12 inch Pre-Seasoned Cast Iron from All-Clad, http://www.cooksplus.com/emerilware-12-inch-preseasoned-cast-iron-  from-allclad-p-852.html   or 

ii.    All Clad 3 qt. Stainless Steel Saute Pan with Lid: http://www.cooksplus.com/all-clad-3-qt-stainless-steel-saute-pan-with-lid-p-1031.html

Ready to cook?
One of the most popular international cuisines to emerge in recent years is the cuisine of Thailand. The bold and exotic flavors of Thai cuisine include a number of ingredients that recur throughout its recipes, with one of the most popular being curry paste. Thai-style curry pastes are now available in most supermarkets.

Directions

Heat the oil in a large skillet over medium heat. Add the onion and sauté until translucent, 5-7 minutes. Add the garlic and cook until aromatic, about 2 minutes.

Add the red curry paste, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir to coat the onions and garlic evenly with the curry paste. Add the chicken and potatoes to the pan and stir to coat evenly with the curry paste. Add the chicken broth to the pan and bring to a simmer. Simmer until the potatoes are tender, 15-20 minutes.

Transfer the chicken and potatoes to a heated platter and cover to keep warm while completing the sauce.

Add the coconut milk, brown sugar, and lemon zest and bring to a simmer, stirring constantly. Taste and season the sauce with salt and pepper. Add the slurry in gradually, until the sauce thickens enough to coat the back of a spoon.

Add the basil and the mint. Add the chicken and the potatoes back to the pan and stir to coat them thoroughly with the sauce.

Serve the curry on heated plates over a bed of steamed rice. Garnish each plate with 2 tablespoons of green onion and 1 tablespoon of toasted coconut.

Nutrition information per fritter:
636 calories, 22.5 g protein, 107 g carbohydrate, 13 g. fat, 40 mg. cholesterol, 422.5 mg. sodium