Thai Red Curry With Chicken, Potatoes, And Beans

[mamster]

Thai Red Curry With Chicken, Potatoes, And Beans

Serves 2 as Main Dish.

How do you decide what ingredients to use with what color of curry? There are traditional combinations, but when it comes down to it, it doesn't much matter. Here are two of the unlimited possibilities that can be painted on the Thai curry canvas. I encourage you to work from these simple beginnings and then improvise your own curries. Please let me know if you come up with something irresistible.

• 1 can (13.5) oz coconut milk, separated into thick cream and thin milk
  
• 3 T red curry paste
  
• 1 T fish sauce
  
• 1 tsp palm sugar
  

Juice of 1/2 lime or 2 tbsp tamarind paste mixed with 1/3 cup hot water and strained

• 1/2 lb chicken thighs, trimmed and cut into 1/2" cubes
  
• 1 medium Yukon Gold potato, peeled and diced
  
• 9 oz package frozen green beans or 1/2 lb fresh green beans, cut into 1" lengths
  
• 2 fresh serrano or Thai chiles, sliced thin
  
• Jasmine rice
  

1. In a medium saucepan, heat the thick coconut cream over medium-high heat until bubbling furiously.

2. Add the curry paste and stir until well mixed, grinding the paste against the bottom and sides of the pot if necessary. Cook until you see dark streaks of coconut oil forming.

3. Add the fish sauce, palm sugar, lime or tamarind, and thin coconut milk. Stir to mix.

4. Taste and adjust seasonings.

5. Reduce heat to medium. Add chicken, potato, and beans.

6. Simmer 30 minutes or until potato is cooked through. If you don't simmer gently, the coconut milk will separate a lot, and the curry will look kind of weird and be harder to dish up. It will still be perfectly tasty.

7. Taste and adjust seasonings. Garnish with the fresh chiles and serve over rice.

Keywords: Thai, Main Dish, Beans, Dinner, Potatoes, Lunch, Chicken, The Daily Gullet

( RG248 )