My favorite curry recipe

[flexagon]

I've already posted this to cooking, and for that matter I've emailed it to one of you, so I'll put the whole thing behind a cut this time.

CULTURALLY CONFUSED CHICKEN AND POTATO CURRY -- serves 4

This recipe contains elements of both Thai and Indian cooking. Although it's pretty easy, it does call for simultaneous use of four burners for a few minutes. This would go down to 3 if you could get the potatoes to cook without boiling them separately, which I never can.

Ingredients:

1 14 oz can coconut milk
1 package (1 to 1.5 lb) boneless skinless chicken breasts, cut up
1/2 tsp salt
1 to 1.5 lb potatoes chopped into 1 inch cubes
(I usually use russet and leave the skin on)
1 tbs peanut oil, preferably fragrant
2 to 3 tsp yellow curry powder
2 tbs fish sauce
1 tsp palm sugar, brown sugar or honey
2 tsp shredded or zested lime rind from a green lime
3/4 tsp dried basil or 1 bunch fresh basil, chopped
0 to 3 finely chopped or minced garlic cloves
1 onion, chopped medium fine

1 cup rice (basmati, jasmine or white)

Directions:

Get the rice started.

Also, start boiling the potatoes. You want to get them cooked enough to add to the curry, and if they're soft they will crumble a bit and add to the sauce (which I like), but they should not be cooked so much they turn to mush entirely.

Pour the coconut milk into a saucepan. Add the salt, chicken pieces and yellow curry powder. Bring to a boil, then simmer around 8 minutes or until chicken is cooked.

As the chicken is cooking, get started with the wok. Put the peanut oil in, heat until fragrant and stir-fry the garlic and onions until softened. Reducing the heat, add the fish sauce and brown sugar. Stir, then add the chicken in coconut milk as well as the potatoes (drained, of course). Cook for about 5 more minutes to reduce the sauce somewhat. Finally, stir in the basil and lime rind and serve immediately. For a more festive touch these last 2 ingredients can go over the top of the dish as a garnish instead.

The original recipe also called for ginger, but I find the flavors of this dish complex enough as it is. Feel free to experiment! :)

Comments

[apfelsingail.livejournal.com]

So yummy!! :-)

[jg26.livejournal.com]

So, this seems like a masaman curry (thai) w/ curry powder used instead of masaman curry paste... ya? (is the curry powder the ingredient which gives it it lack of cultural identity?)

This summer I plan on planting a whole bunch of different kinds of basil. One of them will be thai basil.... which has an interesting licorice-y flavor. It may go well in this... (even if only as a garnish, its pretty).

[flexagon]

Nope, red Thai curry paste is the ingredient that was there originally--this comes out a lot thicker and more potato-ey than a normal massaman curry, and it's also missing the usual carrots and peanuts.

However, someone on cooking also thought it was a little massaman-like. If I could find some good massaman paste it'd be an interesting thing to try.

[jg26.livejournal.com]

If I could find some good massaman paste it'd be an interesting thing to try.
That's easy... I think I may have some. If not, there's a big asian market in the south bay center called Super 88 (there's also one in brighton) which has everything you need that's asian (no hiddenbear, not that).

and also...

[jg26.livejournal.com]

the reason it sounds masaman-like is because, as far as I remember, only masaman curry has potatoes in it.

Re: and also...

[flexagon]

True as far as entree curries go. Vegetable samosas also feature curried potatoes though, as do some veggie-only things I've seen. I don't know what that dish is called that's kind of a dry curry with mostly potatoes and cauliflower... it exists though! :)