City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Red Curried Chicken
Mar/Apr 2009
From The King & I Thai Cuisine

2 c. coconut cream (the thick, creamy portion in a can of coconut milk. If you don’t shake the can, you can easily pour off the lighter liquid portion.)
2 T. red curry paste
12 oz chicken cut into 2” x 2” cubes
3 c. coconut milk
1 c. cubed raw potatoes, blanched
½ c. chopped onion, blanched
3 T. fish sauce
1 T. sugar

Put 1 cup coconut cream into a wok over medium heat and add the curry paste. Slowly bring to a boil while whisking the paste into the cream. Whisk in the rest of the coconut cream a little at a time and cook until the cream has a bit of an oily sheen and the liquid has reduced a bit.

Add the chicken and cook until it is opaque. Add the coconut milk, potato, onion, fish sauce and sugar and bring to a low boil.  Simmer 15 or 20 minutes. Serve with jasmine rice. Serves 4.