Foodie Thursday: Easy Coconut Curry Chicken
· Sep 20, 08:41 AM
I decided to start a new Thursday tradition.
Every Thursday I will write a post about food in San Antonio or feature a favorite recipe.
Today’s will be a recipe.
Visit any city in America and you’ll realize that we are in love with the cuisine of Asia. From Peking Duck to Teriyaki Beef and everything in between, we love most of it.
My favorite style of cuisine comes out of Thailand. Thai food, in my opinion, can be described as a fusion of Szechuan and Indian cuisines.
Szechuan is a style of cooking from southwestern China that is known for being spicy (hot).
Indian cuisine is perhaps best known for the varieties of curries used.
This dish is a careful blend of the heat of Szechuan and the sweetness of Indian curries.
The heat, for western tongues, must not overpower the sweet hint of coconut in the dish. It is a careful balancing act that, when performed correctly, can turn an everyday dish into a world-class meal.
Here is my personal recipe for Easy Coconut Curry Chicken.
Easy Coconut Curry Chicken.
Ingredients
- 2 lbs. Chicken Breast or Thigh (Boneless/Skinless)
- 2 tablespoons of Vegetable Oil
- 1 tablespoon of Sesame Oil (optional)
- 2 cloves of Garlic
- 1/2 teaspoon fresh Ginger or 1 teaspoon ground Ginger
- 1 tablespoon Chinese Five Spice
- 3 tablespoons of Yellow or Red Curry Powder
- 12 oz. of Unsweetened Coconut Milk
- 1 teaspoon Sugar
- 1 cup of Bamboo Shoots
- 1 cup of Cilantro (Chinese Parsley)
- 1/4 cup of Thai Basil (optional)
- Salt to Taste
Directions
- Cut raw Chicken into bite size strips or chunks.
- Heat the Vegetable Oil in a Wok on medium-high to high heat.
- Add the Chicken, 1 clove of minced garlic, 1 tablespoon of the Curry Powder, ginger and Five Spice to the Wok.
- Cook Chicken till done.
- If using Chicken Breasts, remove from Wok and set aside when done.
- If using Chicken Thighs, do not remove from wok.
- Add Coconut Milk, Bamboo Shoots, sugar, remaining clove of garlic (minced) and remaining Curry Powder to Wok. Bring to a simmer.
- Once simmer point is achieved, put Chicken Breasts back into Wok. (disregard this step if using Thighs)
- If available, add Thai Basil.
- Simmer for 5-10 minutes.
- Serve over Jasmine Rice. Garnish with fresh Cilantro.