Got this gem of a recipe from tasteslovely.com; the presentation is superb, but as usual I meddled with the original recipe and altered the spice levels to the point where I was literally licking the bowl (sorry!). This red curry paste is one of my favorites and it’s the magic ingredient in the dish. So folks, let’s turn into some Spice Girls (or Boys) today.
8 oz chicken (boneless, cubed, and seasoned generously with salt and pepper)
3 cloves garlic, minced
1 red bell pepper (seeded and sliced)
1 small yellow onion, sliced
1 yellow and 2 green zucchini (cut into 2″ and 1/2″ matchsticks)
1 thumb sized ginger (grated)
1 can 13.5 fl. oz coconut milk
2 – 2 and 1/2 tbsp. Maesri red curry paste
Himalayan pink salt and ground black pepper (according to your preference )
Mama Sita’s Achuete or Annatto Powder (optional )
1. Heat skillet over high heat, add a tablespoon of coconut oil, put in the cubed chicken until no longer pink for about 6-8 minutes, stirring so it won’t burn. Transfer to a bowl including the broth extracted from the chicken, set aside.
2. Using the same skillet, add the remaining tablespoon of coconut oil. Add all the vegetables, season with salt and pepper, stir-fry for only 3 minutes to prevent them from over cooking and becoming soggy.
3. Add the garlic, ginger, and sliced onion, and cook for 30 seconds only. Add 2 and 1/2 tablespoon of the red curry paste, stir and mix gently but well. Add the coconut milk, stir to distribute well. Add the cooked chicken together with the broth extracted from the cubed chicken. Cook for a few minutes until heated through.Add few Mama Sita’s Achuete or Annatto powder for the slight orange color of the sauce.
4. Cooking Jasmine rice in a rice cooker: Wash 3 cups of rice twice, drain twice ,then add 4 cups of water to it , turn the cooker on. Spoon the curried chicken and vegetables over some of the freshly cooked rice. Garnish with lemon leaves on the side of the serving bowl.
I hope that you guys like the taste of this Thai Curried Chicken.