Recipes > Lunch/Dinner Recipes > Curry
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- 1 1/2 (13.5-ounce) cans coconut milk (you can use less coconut milk and add some chicken broth, but curry won't be as thick)
- 4 whole kaffir lime leaves, partially torn or crushed
- 2 to 3 tablespoons panang curry paste (depending upon how spicy you like it)
- 1- 2 teaspoons fish sauce
- 1 - 11/2 pounds boneless chicken breast, thinly sliced (can also use shrimp, beef, pork, salmon)
- Bunch of veggies of your choice (personally I like squash, broccoli, Thai eggplant, onions, peppers)
- ¼ cup Thai basil, including stems
- Sliced red bell pepper for garnish
1. First and foremost, slice, dice and chop all your veggies and protein.
2. Open one of the cans of coconut milk without shaking. Spoon out the thick milk at the top and set aside.
3. Heat a large saucepan or Dutch oven. Stir in the curry paste. Cook and stir for 30 seconds to 1 minute, or until the paste starts to brown. Add the thick coconut milk and stir.
4. Stir in the remaining coconut milk and bring to a boil. Boil gently, uncovered, until slightly reduced and thickened, 8 to 10 minutes.
5. Reduce the heat and stir in the fish sauce, chicken and veggies.
6. Tear the basil into the pan.
7. Simmer, stirring often, until the chicken is cooked through about 15 minutes. The sauce should be thick but still fluid. If it has thickened too much for your preference, thin with chicken stock.
8. Serve over cauliflower "rice."
We like our curry REALLY spicy, so I typically finely chop up some Thai peppers and saute' them up when first getting the curry paste into the pan. I also like to garnish with Thai peppers! We have also been known to add in some smoked deer meat or smoked pork along with some okra - this is what Charles has dubbed his "country curry."
