We love, love, love Thai and Indian food in our house. My husband is especially addicted to it and was ecstatic when my parents gave us a Thai cookbook and an Indian cookbook for Christmas a few years ago. We cook from both extensively because we love all of the fresh flavors, the combinations of spices and textures and the simple fact that one recipe makes A LOT of food so he can take it to work the next day for lunch!
Olivia approves as well.
Fragrant Chicken Curry
- 3 Tbsp Neutral Oil
- 1 onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 Tbsp Thai red curry paste
- 4 Cups coconut milk
- 2 lemon grass stalks, coarsely chopped
- 6 Kaffir Lime Leaves, chopped
- 2/3 Cup Greek Yogurt
- 2 Tbsp Apricot Jam
- 3 lbs Cooked Chicken (can be a whole chicken or pieces)
- 2 Tbsp chopped fresh cilantro/coriander
- 1 Cup Chopped Broccoli, steamed
- 1 Cup Frozen Peas
- Salt and Ground Black Pepper
- Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes.
- Stir in the coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.
- Remove the pan from the heat and leave to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth puree, then strain it back into the pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Set aside while you prepare the chicken.
- If needed, remove the skin from the chicken and remove from any bones. Cut into bitesize pieces. Add to the sauce.
- Bring the sauce back to a simmer. Stir in the Steamed Broccoli, Frozen Peas, fresh coriander and season with salt and pepper. Serve over rice when peas are warmed through.
- 2 1/3 Cup Basmati Rice
- 6 Tbsp Unsalted Butter
- 4 Cloves
- 4 Green Cardamom Pods
- 1 Bay Leaf
- 1 Tsp Salt
- 4 Cups Water and/or Chicken Stock
- Wash the rice twice, drain well and set aside in a sieve.
- Melt the butter in a medium pan, add the cloves, cardamoms, bay leaf and salt. Lower the heat and add the rice. Fry for about one minute, stirring constantly.
- Add the water/stock to teh rice and spices and bring to a boil. Cover and reduce heat. Cook for 10-15 minutes. Taste a grain after 10 minutes; it should be slightly al dente.