Saturday, April 12, 2014

Thai Curry with Chicken and Sweet Potato

It's funny, but I rarely post recipes like this, even though this is the type of food that I cook almost every day.  I love curry, both Indian and Thai, because the recipes are so completely flexible.  I just ordered a block of tamarind paste (my first!) so we have been eating LOTS of Thai food this week.

Check in next week for an Indian Curry that is just as good and just as easy to make!

When you follow this recipe, feel free to add or subtract a few things, and I trust that you will be thrilled with whatever happens!  With that said, you should probably keep the ginger, coconut milk and something with at least a hint of spice...adding lemongrass would be a fantastic idea...and I highly recommend the fish sauce even for those of you that are completely repelled by the idea.  Just plug your nose when you open the bottle if you're squeamish :)

Thai Curry
Serves 6 to 8.

2 pounds boneless skinless chicken thighs, cubed
1 small sweet potato, peeled and cubed
1 sweet pepper (red, yellow or orange), diced
1 tablespoon tamarind paste
1 cup coconut milk
2 inch piece of ginger, peeled and grated
3 cloves garlic, peeled and roughly chopped
3 tablespoons fish sauce
1 tablespoon green or red curry paste
2 teaspoons Thai chile paste or 1 teaspoon dried chiles
Green onions and cilantro for garnish

Preheat the oven to 300F.

Place chicken, potato and sweet pepper in an oven-safe crock with a lid.

In a small pan over medium high heat, warm the tamarind with a splash of water and use a fork to help break up the tamarind.  If there are pieces of shell or pits, press through a wire mesh strainer.  Add the tamarind and all of the remaining ingredients except the garnish to the pan and stir together until blended.  Pour the warm sauce into the crock with your meat and vegetables and stir it all together.

Cover and bake for 2 hours.  Serve hot, over rice or rice noodles, garnished with sliced green onions and chopped cilantro.


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