Recipe

Hosted By
Tom

		Thai Red Curry Chicken
		Serving Size - 4
		Prepared By - Monica & Bill
		Recipe Rating	Printer Friendly Recipe

1/2 medium chicken, cut into parts, no skin

2-3 kaffir lime leaves OR substitute 1 Tbsp. lime juice

1 cup fresh basil leaves

whole dried star anise OR substitute 1 cinnamon stick, or 1/2 tsp. cinnamon

RED CURRY SAUCE:

1/2 can coconut milk (reserve the other 1/2 can for later)

1 medium sized cooking onion, quartered

1 thumb-size piece galangal (or ginger)

3 cloves garlic

3 Tbsp. fish sauce

1 Tbsp. chilli powder

1 Tbsp. ground cumin

1 Tbsp. ground coriander

2 heaping tsp. brown sugar

2 tsp. shrimp paste (available by the jar at Asian stores)

1 Tbsp. shrimp-flavored crushed chilli OR 1 tsp. regular dried chilli flakes

VEGETABLES:

1-2 red bell peppers

2-3 tomatoes, cut into bite-size pieces

1 Japanese eggplant, or 1/2 Chinese eggplant, or 2-3 baby eggplants, chopped (leave skin on)

Place chicken pieces in a cassarole dish. Place all curry sauce ingredients together in a food processor or blender. Process well. Note: If you prefer a milder sauce, omit the crushed chilli. Pour the curry sauce over the chicken. Gently stir, so that each of the chicken pieces is covered with sauce. Add the kaffir lime leaves and star anise, mixing these into the sauce. Cover and bake in the oven for 45 minutes at 350 degrees. After 45 minutes, remove dish from the oven. Do a taste test at this point. If the sauce isn't salty enough: add more fish sauce (1 Tbsp. at a time). If it's too sour: add 1 Tbsp. more brown sugar. If it's too spicy, OR if you prefer more sauce: add the remaining 1/2 can coconut milk. If not spicy enough: add a few fresh-cut chillies or sprinkle with more dried chilli. Add the vegetables and stir them into the sauce. Return the curry to the oven for 15 more minutes, or until chicken is well cooked. Dish the curry into a large serving bowl. Sprinkle generously with fresh basil leaves. Decorate with whole star anise (if desired). Note: Be sure no one tries to eat the whole star anise, or the kaffir lime leaves! Enjoy with plenty of Thai jasmine-scented rice, white or whole-grain.