This recipe is a cleaned up version of Thai Chicken Coconut Curry Rice from The Big Bowl, Noodles and Rice Cookbook. It does require a trip to the Asian market. I am sure you could sub a red or yellow jarred Thai curry paste if you don’t want to make your own.
Thai Chicken Coconut Curry Rice
3 cups cooked brown rice
1/4 cup canned light unsweetened coconut milk
1 teaspoon sesame oil
2 tablespoons peanut or vegetable oil
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 teaspoons cornstarch
1/4 teaspoon sea salt
1/2 cup red onion, cut into 1-inch cubes
1 tablespoon julienned fresh hot chili
2 heaping tablespoons fresh curry paste (recipe follows)
2 tablespoons chicken stock
1/4 cup fresh or frozen peas
1 1/2 tablespoons freshly squeezed lime juice, mixed with 2 teaspoons honey
1 1/2 tablespoons fish sauce
1 heaping tablespoon julienned Thai basil leaves
1/4 cup coarsely chopped fresh unsalted roasted peanuts
With your hands, break up the rice into grains and set aside. Put the coconut milk in a saucepan and, over medium heat, reduce to about 1/2 cup. Set aside. Heat oil in a pan over medium-high heat. When hot but not smoking, add the chicken, season with salt and cook, stirring, until the meat just begins to turn color. Remove to drain; reserve the oil.
Heat a clean wok or skillet to hot and add reserved oil. Add the onion and pepper, and cook until the onion is translucent. Push the vegetables slightly to the side and add the curry paste to the pan. Cook briefly, stirring, and add the rice; cook, stirring and separating the grains, until the rice and curry paste are well mixed.
Add the chicken stock, 1/2 teaspoon salt, and the reduced coconut milk. Stir until hot, then stir in the peas and the chicken. When piping hot, add the lime juice-honey mixture and the fish sauce. Stir in the basil leaves and peanuts, and serve.
Yellow Curry Paste
30 dried red chiles
1/4 cup coriander seeds
4 teaspoons cumin seeds
2 teaspoons black peppercorn
1 tablespoon powdered turmeric
3 tablespoon chopped fresh galangal
2 bunches coriander( roots & 1 inch of stems only)
15 garlic cloves
2/3 cup chopped shallots
3 stalks lemonsgrass (bottom 2 inches only)
3/4 cup peanut oil
1 tablespoon sea salt
3 tablespoon mam nem ground fish sauce
2 tablespoon fresh lemon juice
Over medium Heat in a small skillet, toast the dried chiles, coriander seeds, cumin seeds and peppercorns until fragrant. Grind to a medium powder in a spice grinder or blender. Add the turmeric to the spice mixture.
Put the galagal, coriander, garlic, shallots, lemongrass, and 1/4 cup of the peanut oil in a food processor and grind to a paste. Add the spice powder, salt, fish sauce, and lemon juice and continue to blend. Remove the paste to a bowl and stir in the remaining oil. Transfer to a jar and refrigerate. It will keep a week or so.