(Gaeng Gari Gai)
Makes 2 servings
- 12 oz. Sliced Chicken Breast
- 1 16 oz. can of coconut milk
- 12 oz. Water or Chicken Stock
- 2 tablespoons ground Peanuts
- 1 tablespoon sugar (optional)
- Fish Sauce to taste (or a dash of salt to taste)
- 4 – 5 Thai Basil Leafs
- 2 oz. Yellow Curry Paste
- 1/2 teaspoon ground Red Chili (add to taste only)!
Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put them in a piece of muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze.
Cook with Thailand curry paste being sold in the market, or make your ownTags: Asian Curry Recipes