Hello world! I know it's been awhile since my last post but I have been extremely busy with many projects going on and, after this post I will need some extra time away again. But my mid-year resolution is to stay organize and start working on my cookbook after I'm settled, yikes.
My dear friend Chris came to visit last weekend and we had a blast, I made some of her favorite foods, Thai-Curry Chicken and a cool lemon tart for dessert. But we first had cocktails with some "Bacon-infused Bourbon", I know it sounds gross but not too bad but I still need to perfect the recipe.
But for now I will only post the safe bet of the chicken. My husband is not fond of as he calls it
"Ethnic Foods", which is funny because he loves my Mexican Food. So, any chance I get to cook Asian inspired or other "Ethnic" food when he's not around, I go for it.
On this dish I went for the gusto when it came to spiciness because both Chris and I enjoy a good spicy curry but, if you are like my son Brian who thinks black pepper it's too much, feel free to control your own "hot spice" level.
I first found this recipe a couple of years ago then misplaced it and have since reformulated my own simpler version but I would like to acknowledge and thank the original author: Zang Toi
Thai Chicken Curry
Ingredients Serves: 6
3 T curry powder
2 t black pepper
2 lemongrass stalks, cut bottom 2 thirds and cut into 4" pieces (bruise all pieces)
2 T fresh lime juice
1/3 cup cooking oil of choice, plus 2 tablespoons
2 t salt
3 pounds chicken (thighs or breast your choice or combo)
4 large shallots (minced)
6 garlic cloves
6 1/4" peeled and sliced ginger
1 small red onion, quartered
2 oz almond, macadamia nuts or pistachios
5 dried Thai red chiles, stemmed
1 12 oz can light coconut milk
1 T light brown sugar
1 1/2 unsweetened shredded coconut
2 T Thai basil(chopped)
Method
In a large resealable plastic bag add the curry powder, black pepper, lemongrass, lime juice, 2 T cooking oil then close bag and mix all ingredients together to make a nice paste, add chicken and marinate in refrigerator for about 4 hours.
In a food processor puree the shallots, onions, garlic, ginger. nuts and red chiles.
In a deep skillet, dutch oven or whatever can hold all of your chicken, heat the remaining 1/3 cup oil. Fry the chile paste over moderately high heat, stirring, until lightly browned. Add the chicken with all of its marinade and cook until chicken is browned and nearly cooked through, about 20 minutes. Add the coconut milk, sugar and toasted coconut, basil and simmer over moderate heat for about 25 minutes, stirring frequently. Discard lemongrass and as much oil as possible before serving.
Suggestions: Serve with steamed basmati rice and long chinese string beans or asparagus.
