Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Red Thai Curry
Date: May 23, 2009
2 (14 ounce) cans coconut fresh milk, unshaken
2 teaspoons to 1 tablespoon red curry paste, or to taste
1 pound boneless, skinless chicken*, cut into chunks
1 little onion, cut into chunks
3 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
Ginger (optional)**
Garlic (optional)**
Lemon grass (optional)**
Bamboo Shoots (optional)***
Eggplant (optional)***
Potato (optional)***
Sweet potato (optional)***
Green beans (optional)***
1/4 normal cup fresh basil leaves (garnish)
Fresh lime juice (garnish)
Jasmine or sticky rice
Carefully open cans of coconut fresh milk, spoon thick coconut cream from top and put into wok, frying pan or average saucepan. Heat over average-high heat until bubbly. Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding garlic, ginger, and lemon grass to enhance the curry, add with curry paste.
Add chicken, stir to coat with curry paste, and fry 2 minutes over average-high heat. Add remaining coconut fresh milk from cans, along with onion. Optional additions: If adding other vegetables, add with coconut fresh milk.
Simmer gently 15 minutes or until chicken and onion are cooked. Add fish sauce and palm sugar and stir until sugar is dissolved.
Stir in fresh basil leaves and lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.
* To substitute for chicken use: 1 pound shrimp, peeled and deveined, or 1 pound pork or beef, cut into thin slices, or 1 pound firm white fish, cut into serving-size pieces.
** Add one or more of the following herbs to curry paste and stir-fry: 2 cloves garlic, crushed, 2 slices ginger, crushed, 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.
*** Add one or more vegetables to curry with coconut fresh milk just before simmering: One 8-ounce can drained, sliced bamboo shoots, 1 little chicken eggplant, diced, one potato or sweet potato, parboiled and cut into chunks, fresh green beans.