The dog days of August. Hot, gritty, rift with boring burgers. Chicken masquerading as burnt offering. Over-done steaks. Our heart and soul cries out for something different. A little exotic. A culinary creation that has your taste buds crying for more. This is answer to end of summer doldrums. THAI RED CURRY CHICKEN. It’s a doodle to make. The recipe is easy to double. And best of all one of the star ingredients is at its best right now – garden fresh green beans.
THAI RED CURRY CHICKEN does have a lovely story. An important gentleman of my long acquaintance had a friendly running competition with a visiting surgeon. It was all about who could prepare the most outstanding dinner. He dished up this dish and the surgeon from Boston declared him the winner. That a creation this delicious goes together so easily takes it out of the ordinary and into the superb. A definite four stars.
Serve THAI RED CURRY CHICKEN was plenty of fluffy basmati rice to soak up the lovely rich sauce.
|THAI RED CURRY WITH CHICKEN AND GREEN BEANS|| || |
- 1 tbsp vegetable oil , canola or peanut
- Around 1½ to 2 pounds of skinned, deboned chicken thighs cut into small pieces sprinkled with a little salt
- 4 tbsp generous Thai red curry paste
- 2 14 ounce cans coconut milk (preferably organic)
- the grated rind of a lemon
- 2 tbs Thai fish sauce, to taste.. maybe more
- a two inch piece of fresh ginger, peeled and grated
- a generous tbsp brown sugar or runny honey
- 10 oz. green beans, cut into 1 inch lengths
- steamed basmati rice, to serve
- Heat the oil in a large saucepan. Add the chicken and cook for 2 - 3 minutes, just until it changes colour. Add the curry paste and continue cooking for 3-4 minutes stirring occasionally to coat the meat.
- Add the ginger and saute briefly combining with the chicken.
- Add the sugar or honey and the fish sauce and continuing stirring and mixing well with the chicken.
- Add the coconut milk.. Stir well, reduce the heat, and simmer gently for 15 minutes. Taste and add more fish sauce if necessary. Continue simmering, uncovered, for about 15 minutes more. If you're in a hurry you can now add the green beans but slowly simmering for 10 or 15 minutes will give you a deeper, richer flavour.
- Add the green beans, partly cover, and simmer gently for about 10 minutes more until the beans are just tender. Serve immediately with plenty of rice to soak up the gorgeous sauce.
I can attest that this is delicious.
It was my pleasure to make this dish for someone with such discerning taste. Virginia
Pingback: THAI RED CURRY CHICKEN WITH GARDEN FRESH GREEN BEANS . . . an exotic summer creation. | Bel' Occhio