Pina Colada Thai Curry Chicken -- CARRIE SHERIDAN
"omg... how good do these ingredients sound for the best pineapple-coconut, red curry paste chicken that you ever had over rice?!"
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 (4 ounce) can maesri red curry paste
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 1⁄2 medium onion, sliced
- 2 tablespoons coconut oil (or vegetable or canola)
- 1 large chicken breast, thinly sliced about the grain
- 1 large red bell pepper, chopped
- 1⁄2 cup sliced bamboo shoot
- 1 cup carrot, thinly sliced
- 1 (20 ounce) can pineapple chinks in heavy syrup, not drained
- 2 (13 1/2 ounce) cans coconut milk, shaken
- 1⁄2 cup cream of coconut
- 1⁄2 cup whole cashews
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1⁄2 bunch basil, if desired
directions
- Fry the curry paste, garlic, ginger and onions in the oil (add them and let them warm up with the oil so as not to brown the garlic or ginger) until fragrant and onions are tender. Use 1/4-1/2 of the can for less spice and the whole can for a medium spiciness level (you can add more at the end if you want to test out how much heat you want the first time you make it).
- add the chicken pieces and saute until coated and no longer pink.
- add in the rest of the vegetables, pineapple chunks AND the juice, coconut milk, and cashews and stir to combine well.
- Cook on medium heat for 15 or so minutes until thoroughly hot and giving the flavors a chance to combine well.
- Add 1/4 cup cream of coconut, then taste again. if you'd like it sweeter, add the remaining 1/4 cup. usually use enture 1/2 cup with the entire can of curry paste.
- Mix together the cornstarch and cold water to make a slurry. while stirring, add in the slurry to the simmering curry to thicken.
- Turn off the heat and add the basil, thinly sliced or broken into pieces so as not to dissipate the oil of basil in the leaves and add at the last minute.
- serve over rice or Tinkyada brand brown-rice spaghetti -- .
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
