Wednesday, February 10, 2010

Thai Chicken Curry

I am very lucky to be a part of a community that brings meals to each other quite often. Any time babies are born or someone is in the hospital or are sick...meals get brought. I have been on the receiving end and have been so grateful. So in turn I make meals for families as often as I can. This is one recipe that I made for a friend when she had her beautiful twins. It is quick, filling, easy and very flavorful. She is pregnant again and just called asking for the recipe because she is craving it. Here it is Cori. :)

This is great as is or served over rice. You can also really play with it...add in any veggies you can think of, pump up or turn down the is the limit. Enjoy!

Thai Curry

olive oil
3 bay leaves
1 cinnamon stick
3 or 4 cardamom pods
2 onions, chopped
1 lb potatoes, cubed
1 lb meat (beef, lamb, chicken or even cooked lentils)
Turmeric 2 - 4 tsp depending on your tastes
Curry Powder 2 – 4 tsp depending on your tastes
Garam Masala 1 – 2 tsp depending on taste
cayenne pepper or hot sauce - dash, more if you like more heat
1 can coconut milk
½ dark beer or water
3 tbsp rice wine vinegar
¼ cup Thai Fish Sauce
¼ cup honey or brown sugar
salt or soy sauce or Braggs Amino Acids
1 small can water chestnuts, drained
1 small can bamboo shoots, drained

1. Put cinnamon stick, bay leaves and cardamom pod in pan with olive oil and cook until cinnamon stick pops open.
2. Add in onions, potatoes and meat. Sauté until meat is brown.
3. Add turmeric, curry powder, garam masala, and cayenne. Cook for 3 – 4 minutes.
4. Add 1 can coconut milk, beer, vinegar & fish sauce Stir well
5. Stir in honey or brown sugar
6. Salt to taste. Really taste. This is the part where you need to adjust for seasoning. What you want is a balance of salty, sweet, savory and heat. Add more salt or sugar or vinegar if you need it. Add more hot sauce if you like it hotter. This is where you make it how you like it.
7. Simmer until potatoes are cooked or you are ready to serve.


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