I just finished this today and I made sure to measure out the ingredients so I could write this up. This really is a pretty great curry.
Also, a note on the portions: I tend to make things in bulk so I can just freeze a lot of it. So this makes a pretty good amount of food. If you just want to eat it for one or two nights you’ll have to cut the ratios way down.
Ingredients:
3 14 oz Cans coconut milk
2-4 cups chicken broth
1 Tablespoon turmeric
1 1/2 tablespoon cumin
1 1/2 tablespoon dried basil
3 inches ginger, finely chopped
1 head of garlic, peeled and chopped
1 1/2 tablespoons fish sauce
1 1/2 tablespoons brown sugar
2-3 tablespoon red curry paste
2 tablespoons chili paste (optional)
1 large yellow onion, diced
1 tablespoon salt
2 pounds chicken, diced
Whatever vegetables you want. I used:
1 Large red bell pepper, diced
1 large green bell pepper, diced
2 cans bamboo shoots
1 can baby corn
But honestly, it’s curry! You can use whatever you want.
So, step one: take everything in the list that is above the chicken and put it in a pot. Bring it to a boil, then turn it down to simmer. I like to simmer it until the onions dissolve, so for a few hours. The other reason I like to simmer it for a while is because it lets you fine tune the recipe to how you want it. Want a more savory element? Add some more fish sauce! You added too much chili paste? Add some more sugar! I highly recommend that if there’s a flavor on here you like, you should double up on that spice or ingredient.
Except the curry paste. That shit is potent.
So, once the onions are at least softened, preferably dissolved, add the chicken and vegetables you’ve selected, and bring it back to a boil. Once the chicken is cooked through, turn it off immediately. The longer you leave it on the softer the vegetables are going to get, and personally, I like my vegetables to have some crunch left in them.
Eat it with rice, maybe with a squirt of lime juice on top, or with some bean sprouts or green onions.
Enjoy!
eatbensmeat 