Curry Chicken

 

 

 Ingredients

 Chicken breasts, cut into small pieces
 2 cans coconut milk
1 can chicken broth
1 tablespoon chopped garlic
2 to 3 tablespoons curry paste red or green
2 tablespoon Fish Sauce
1 tbls brown sugar to taste
3  Kaffir Lime Leaves shredded (optional)
5-10 Thai Basil leaves, finely shredded
1 tsp grated fresh ginger
Pinch of Red Pepper Flakes 
Cornstarch slurry made with 1/2 cup milk
1 Tbls Peanut Butter
Salt to taste 
2 tsp Sambal Oelek garlic chile paste


Serve on rice or rice noodles and garnish with Garlic Chile Paste


Options
Add any of the following vegetable and herbs:  red peppers, thai peppers, green peppers, onions, carrots, baby corn, asparagus, broccoli,  mushrooms, basil, snow peas, zucchini, bokchoy, bamboo shoots, water chestnuts

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik
Put two thirds of a cup of Thai Chili Peppers or jalapeno peppers in a 1 pint jar, and fill  with fish sauce. Seal and keep for a week before using.