Get: - 0.5-1.0 lb chicken boneless skinless thighs
- 5-8 green onions, chopped (whites)
- 1 tbsp olive oil
- 1 tsp salt
- 1.5 tbsp fish sauce
- 5 tbsp tomato achaar curry paste
- 12 floz (1 can) unsweetened coconut milk
- 8 oz can water chestnuts
- 1 red bell pepper, coarsely chopped
Do: - Season chicken thighs with salt, pepper, garlic powder, onion powder, chili powder
- Heat 1tbsp olive oil in dutch oven
- Place chicken thighs in the dutch oven and brown 3-5 minutes per side or until brown
- Add curry paste and green onions, sauté in chicken fat for 2-3 minutes
- Add coconut milk, salt, water chestnuts, red peppers, and fish sauce, stir to combine
- simmer covered on low heat
- when chicken is partially cooked, break up chicken into smaller pieces with kitchen shears
- season to taste (salt+pepper)
- simmer until chicken cooked through and sauce thickened, perhaps 15-20 minutes (?)
- allow to rest/cool a few minutes before serving
Results: - don't forget to salt it
- more curry paste was good! 3 tbsp was a little too bland.
Pork variation: - 1 lb ground pork
- 1 tbsp olive oil
- chopped yellow onion
- chopped red pepper
- 1 tbsp olive oil
- 1 tsp salt
- 1.5 tbsp fish sauce
- 5 tbsp tomato achaar curry paste
- 12 floz (1 can) unsweetened coconut milk
- =======
- Season pork with salt, pepper, garlic powder, onion powder, chili powder
- Heat 1tbsp olive oil in dutch oven
- Brown the pork 3-5 minutes
- Add curry paste and yellow onion, sauté in pork fat for 2-3 minutes
- Add coconut milk, salt, red peppers, and fish sauce, stir to combine
- simmer covered on low heat
- season to taste (salt+pepper)
- simmer until veggies are cooked through and sauce thickened, perhaps 10 minutes
- add pork in last 5 minutes
- allow to rest/cool a few minutes before serving
See also: - Chicken in coconut milk with lemongrass: https://www.thekitchn.com/recipe-chicken-in-coconut-milk-with-lemongrass-recipes-from-the-kitchn-81026
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