Thursday, January 22, 2009

Madras Coconut Chicken Curry

Madras Coconut Chicken Curry
From: criminey.jicket

1 chicken breast, sliced thin
½ onion, chopped or sliced
2 celery sticks, sliced thin on an angle
12 pea pods, or ½ cup frozen peas (I nuke frozen peas first till warm-ish)
½ red bell pepper, sliced, chopped or finely diced
1-2 cloves garlic, minced
6-8 scrubs of frozen ginger across a microplane—about 1 T minced
1-2 T Patak’s Madras curry paste
fresh cilantro and/or green onions
squeeze of fresh lime
vegetable oil for stir frying
1/2 can coconut milk (the kind with the least ingredients)

NOTE: If you have the premium coconut milk, just can just use the thick stuff on top, or shake the whole can before you open it for a thick cream.

Add a good splash of canola oil into hot wok. Stir fry the chicken. Add onion, garlic, ginger, curry paste. Toss briefly. Add celery and pea pods/thawed peas. If you chopped your bell pepper into chicnks, add them now too. Toss a minute or two. Add enough coconut cream to make sufficient sauce. Squeeze lime to taste. Continue cooking just until it starts to boil, then remove it from heat. Toss in cilantro and/or green onions and stir to wilt a bit. Serve over rice.

VARIATION: You can use less coconut cream and add chicken stock for an awesome soup.

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