Thursday, February 3, 2011

Thai Red Chicken Curry


i'm always asked, "don't you just miss nyc so much?!" after the winter those guys have been dealt, not. at. all. but what i do miss when i think about nyc, is my local, hole-in-the wall thai restaurant where everyone at kobma thai knew me as "petsi"! one weekend, justin was visiting when the delivery man whizzed by on his bike yelling out "hi petsi...no red chicken curry tonight?!" i knew then, in front of my fiance and local bystanders, i had a problem.


{i was addicted to red chicken curry}

kobma thai provided my last nyc supper-red chicken curry, add baby corn + brown rice. and the day i was moving to georgia, i happened to walk by {while catching a cab} to find this sign and 3 men in what appeared to be hazmat suits.


and when i gasped {closed in order of the commissioner of health and mental hygiene} and inquired with the owner, his response with hands in the air "flys-they say i have flys".


lets hope flys aren't a fan of spicy curry.

{THAI RED CHICKEN CURRY}
*serves 4

Ingredients (in order of use)
  • 1 lb chicken breast strips, cut into thin slices
  • 2 tbsns olive oil
  • 1 tbspn thai red curry paste
  • 1 red bell pepper, seeded and thin sliced
  • 1 zucchini, thin sliced
  • 1 14 oz. can light coconut milk
  • 1 can bamboo shoots {optional}
  • 1 tbsn cornstarch {which will serve to thicken mixture}
  • 4-6 whole basil leaves
  • Cooked brown or white rice {to serve over}
  • Optional Toss In's-cooked green beans, baby corn (in a can in the int'l aisle), cooked potato cubes
1. cut chicken tenders into thin strips, toss into a bowl and season with salt.
2. heat olive oil in a large skillet over medium heat. toss in chicken; cook for about 4 minutes.
3. mix in the curry paste, zucchini, bell pepper & bamboo shoots. toss for around 8 minutes.
4. in a separate mixing bowl, stir and dissolve the cornstarch into the coconut milk. pour into skillet. add basil leaves to skillet.
5. bring to high heat and boil, then simmer over medium heat for 2 minutes.
6. plate-serve over steamed rice.

Chohk dee!

"may the road rise to meet you, may the wind always be at your back."

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