This recipe is adapted from It Rains Fishes: Legends. Traditions and the Joys of Thai Cooking by Kasma Loha-Unchit. Tamarind paste is available in Asian markets. Use a brand of coconut milk that does not contain emulsifiers and will separate, so you can skim off the cream.This dish is excellent wits Cucumber Raita (page 244).

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Name: Thai Chicken Curry
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: WAPF
Ingredients: 1 12-oz can Coconut milk whole; 2 tablespoon Red curry paste; 3 tablespoon Peanuts finely ground and crispy; 1 splash Fish sauce to taste; 1 tablespoon Coconut sugar; 1 pound Chicken thigh cut into bite sized chunks; 1 medium Potato 1/2 inch cubes; 2 tablespoon Peanuts whole and crispy; 10 ea Baby pearl onions; 1 ea Jalapeno peppers seeded and slivered; 2 teaspoon Tamarind paste dissolved in 1 TBSP hot water

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INGREDIENTS

1 12-oz can Coconut milk ; whole
2 tablespoon Red curry paste
3 tablespoon Peanuts ; finely ground and crispy
1 splash Fish sauce ; to taste
1 tablespoon Coconut sugar
1 pound Chicken thigh ; cut into bite sized chunks
1 medium Potato ; 1/2 inch cubes
2 tablespoon Peanuts ; whole and crispy
10 ea Baby pearl onions
1 ea Jalapeno peppers ; seeded and slivered
2 teaspoon Tamarind paste ; dissolved in 1 TBSP hot water

Servings

INSTRUCTIONS

Spoon about 2/3 cup thick coconut cream from top of the can of coconut milk into a medium saucepan. Heat over medium-high heat. Reduce until bubbly and oils begin to separate, 3 to 5 minutes. Add the curry paste, mashing it to mix with the cream. Fry paste in cream for a few minutes, until it is aromatic. Add ground peanuts and some of remaining coconut milk, enough to make a smooth, thick

sauce. Season with fish sauce and coconut sugar.

Add chicken to sauce and cook over medium heat until the pieces change color

and are no longer pink and raw on the outside. At this point the chicken will start

to let out the juices inside. The mixture should appear wet, but if it is still dry and

there is not enough sauce, add more coconut milk. Add potatoes and whole peanuts, cover, and lower heat.

Simmer for about 10 minutes, stirring occasionally to check consistenicy. The

chicken should be in a rich sauce. If sauce is too thick, add more coconut milk. Stir in baby pearl onions and jalapenos. Cover and simmer another 5 to 10 minutes, or

until potatoes and onions are tender.

Taste the curry sauce. Sprinkle in more fish sauce and coconut sugar as needed

to adjust the flavors to your liking and stir in the tamarind. The curry should taste slightly sweet.

NOTES

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Thai Chicken Curry

1 12-oz can Coconut milk whole
2 tablespoon Red curry paste
3 tablespoon Peanuts finely ground and crispy
1 splash Fish sauce to taste
1 tablespoon Coconut sugar
1 pound Chicken thigh cut into bite sized chunks
1 medium Potato 1/2 inch cubes
2 tablespoon Peanuts whole and crispy
10 ea Baby pearl onions
1 ea Jalapeno peppers seeded and slivered
2 teaspoon Tamarind paste dissolved in 1 TBSP hot water

Add chicken to sauce and cook over medium heat until the pieces change color
and are no longer pink and raw on the outside. At this point the chicken will start
to let out the juices inside. The mixture should appear wet, but if it is still dry and
there is not enough sauce, add more coconut milk. Add potatoes and whole peanuts, cover, and lower heat.

Simmer for about 10 minutes, stirring occasionally to check consistenicy. The
chicken should be in a rich sauce. If sauce is too thick, add more coconut milk. Stir in baby pearl onions and jalapenos. Cover and simmer another 5 to 10 minutes, or
until potatoes and onions are tender.

Taste the curry sauce. Sprinkle in more fish sauce and coconut sugar as needed
to adjust the flavors to your liking and stir in the tamarind. The curry should taste slightly sweet.

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 4

Calories: 302
Calories from Fat: 135 (45%)

Amt Per Serving		% DV

	Total Fat 15g	20 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 3.9g
Cholesterol 93mg		29 %
Sodium 105.6mg		4 %
Potassium 685.7mg		18 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 11.3g
Protein 28.2g		40 %
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Calories per serving: 302

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