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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.

Also see Article: Coconut, The Tree of Life
 

INGREDIENTS

• 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
• 1½  tablespoons fish sauce
• 1 tablespoon sugar
• Thai chiles, or other hot peppers, minced, to taste
• Thai basil or regular basil, chiffonade, to taste
 

DIRECTIONS

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.