Red Thai Coconut Curry

Level of Difficulty: Medium
Serves: 6

I discovered this recipe when I was invited over to a friends place for dinner and I fell in love with it. It is spicy and full of flavor. I have since made the recipe my own, some of the ingredients in the original are hard to find. It is the perfect recipe for entertaining, because you can do all of the prep work and stick it in the oven till you are ready to serve. 

This is also a great meal to reheat for lunch or dinner. It is just as good as the original meal, if not better!!!  The flavor seems to blend and improve as it sits. 

Red Thai Coconut Curry with Jasmine Rice

It is important to use Fresh Ground Pepper in this recipe. Preground may contain gluten and it does not have the flavor profile. It is also important to check the ingredients of the Coconut Milk. It should be 100% Coconut Milk. If it has added sugar the curry will burn to the bottom of the pot!! I did this once, it was a disaster.  I also found Gluten hidden in the ingredients of one brand.

Makes ~6 scrumptious servings where each one (including rice) has approximately:

579 Calories, 75g Carbs, 19g Fat, 26g Protein

Red Thai Coconut Curry

1 pound	Boneless Chicken
1t	Salt
1t	Fresh Ground Pepper (Preground Pepper may contain Gluten)
1.5 pounds	Potatoes
2	Dried Red Chili Peppers
5	Small Shallots
2 T	Oil
2 T	Fish Sauce
13.5 fl oz (400ml)  can	Coconut Milk
2 cups	Jasmine Rice

Directions

1. Soak the Chili Peppers in a small bowl of water to soften.




Tip: This may  be done several hours in advance or when you start to prepare the recipe.  Softening the Chilies makes it easier to break them down into the paste later in the recipe.




2. Open the Coconut Milk separate the cream from the water, by skimming the cream from the top of the can. The can should have a thick layer of cream on the top (approximately 1/2 cup).  Keep the water and the cream for later use in this recipe.






2. Place 2 cups of Jasmine Rice in Rice Cooker with 2 cups of water (or according to the instructions of your cooker)




3. Cut Chicken into 1 inch pieces. Sprinkle with Salt and Pepper, then set aside.

4. Cut Potatoes into approximately 1 inch cubes. Leave the skin on.

5. Put Potatoes and 2 cups of Water in a medium pot and bring to a boil. Cook for 10 minutes.






6. Drain the Potatoes, reserving 1.5 cups of the Potato water to be used later. Set the Potatoes aside.

7. Create a paste by placing the shallots, chilies, garlic in blender. 

Tip: Depending on the size of the Shallots, I give them a rough chop before putting them in the blender. Reserve water form the chilies may be used to help blend the mixture into a paste.

8. Put the Oil in a wide heavy bottom pan or a wok over high heat. Add the Paste and stir fry briefly till it begins to brown.

9. Add the Chicken to the pot and turn frequently to prevent sticking for several minutes. Add Fish Sauce and cook till brown (10 minutes in all)

Tip: Make sure you hood fan is on, when you add the Fish Sauce. It smells really bad, but it is the magic that makes the dish taste good. 






10. Add the reserved Potato Water, thinner Coconut Water, Potatoes, and bring to a vigorous boil. Simmer till the Chicken is tender (approximately 30 minutes)




Tip: This can simmer simmer till you are ready to eat, you may also place it in the oven till ready to serve.

11. Finish with reserved thicker Coconut Water.

12. Serve with Jasmine Rice.

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This is a great meal for entertaining and reheating. It does not freeze well, the sauce will break when it is thawed.

Brand Recommendations:

Here are the Gluten Free Brands I use to make this recipe:

• Thai Kitchen Fish Sauce

Please post your experience with this recipe in the comments... and is it worth the calories?