Thai Chicken Curry
I don't know why I don't cook from Dave Lieberman's Young and Hungry cookbook more often. The recipes I've tried have all been really tasty. Tonight I made Thai Chicken Curry:
I like this dish because the flavors marry well together and it's easy to make. Unfortunately my supermarket didn't have snow peas so I had to leave those out, but it's still a good dish without them.
Thai Chicken Curry
Dave Lieberman
2 cups white rice (basmati or jasmine is best)
1 1/2 pounds boneless chicken breasts (around 2) cut into pieces
Red pepper flakes, to taste
Vegetable Oil
1 small onion, diced
I red bell pepper, sliced into thin strips
3 garlic cloves, thinly sliced
1 tablespoon curry powder
1 tablespoon sugar
Thumb-size piece of fresh ginger, grated
1 cup reduced-sodium chicken broth
1 cup unsweetened coconut milk
Handful of snow peas
Handful of basil, optional
Juice and zest of 1 lime Zest of 1 lime
Salt and Black Pepper
Cook the rice and set aside.
Toss the chicken strips in a bowl with salt, pepper, red pepper flakes and 2 tablespoons of oil. Heat a skillet over high heat and cook the chicken until they start to brown. Once there is no pink, scoop the chicken onto a plate.
Lower the pan heat to medium-high and add a bit more oil. Slide in the onions and cook, stirring until they turn translucent (4-5 minutes). Add the red bell pepper and garlic and cook another 2 minutes. Add the curry powder, sugar and ginger and cook 1 more min. Add the broth and coconut milk and turn the heat up to high. Bring to a boil, then lower heat to medium-high. Cook, stirring often until the sauce reduces, 7-8 minutes. Slide the chicken back in and add the snow peas. Cook for a minute or two, add the basil and lime juice and zest and season with the salt and pepper to taste.
Serve over rice.
I like this dish because the flavors marry well together and it's easy to make. Unfortunately my supermarket didn't have snow peas so I had to leave those out, but it's still a good dish without them.
Thai Chicken Curry
Dave Lieberman
2 cups white rice (basmati or jasmine is best)
1 1/2 pounds boneless chicken breasts (around 2) cut into pieces
Red pepper flakes, to taste
Vegetable Oil
1 small onion, diced
I red bell pepper, sliced into thin strips
3 garlic cloves, thinly sliced
1 tablespoon curry powder
1 tablespoon sugar
Thumb-size piece of fresh ginger, grated
1 cup reduced-sodium chicken broth
1 cup unsweetened coconut milk
Handful of snow peas
Handful of basil, optional
Juice and zest of 1 lime Zest of 1 lime
Salt and Black Pepper
Cook the rice and set aside.
Toss the chicken strips in a bowl with salt, pepper, red pepper flakes and 2 tablespoons of oil. Heat a skillet over high heat and cook the chicken until they start to brown. Once there is no pink, scoop the chicken onto a plate.
Lower the pan heat to medium-high and add a bit more oil. Slide in the onions and cook, stirring until they turn translucent (4-5 minutes). Add the red bell pepper and garlic and cook another 2 minutes. Add the curry powder, sugar and ginger and cook 1 more min. Add the broth and coconut milk and turn the heat up to high. Bring to a boil, then lower heat to medium-high. Cook, stirring often until the sauce reduces, 7-8 minutes. Slide the chicken back in and add the snow peas. Cook for a minute or two, add the basil and lime juice and zest and season with the salt and pepper to taste.
Serve over rice.
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