CURRY CHICKEN - Thai Curry Chicken

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Nb persons: 4
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QUICK THAI CURRY For best results, use a good-quality coconut milk; in general, the higher the fat content, the better. Mae Ploy or Chaudoc are good brands to look for. Wet curry paste is sold in small cans in Asian markets; Maesri is a recommended brand. For fish sauce, look for the Three Crabs brand in Asian markets, which also carry palm sugar.
1 tablespoon	vegetable oil
1/2 large	yellow onion, quartered
1 large	carrot, peeled and sliced
1/2 large	bell pepper, cut in 8 pieces
19-ounce can	coconut milk
1/4 cup	to 1/2 cup red curry paste, to taste
3 tablespoons	fish sauce
4 tablespoons	palm sugar, (brown sugar can be substituted)
6 ounces	boneless, skinless chicken breast, cubed
2 fresh kaffir lime leaves, finely shredded
2 cups	cooked jasmine rice
1/4 cup	crushed roasted peanuts
1/2 bunch	fresh cilantro, roughly chopped
1 cup	bean sprouts

Heat oil in saucepan over medium-high heat and add onion, carrot and bell pepper. Cook 3 minutes, until translucent.

Add coconut milk and curry paste to pan, stirring well (use 1/4 cup if you like a mild curry; up to 1/2 cup for a very spicy one). Bring mixture to a boil; reduce heat and simmer for 10 minutes. Add fish sauce and sugar, stirring well; taste for seasoning and add more sugar or fish sauce if desired.

Add chicken and kaffir lime leaves and simmer until chicken is cooked through, about 10 to 15 minutes.

Divide rice among four bowls and ladle curry over rice. Garnish with peanuts, cilantro and bean sprouts.

Nutritional analysis per serving: 730 calories, 51 grams fat, 55 grams carbohydrates, 20 grams protein, 29 milligrams cholesterol, 583 milligrams sodium, 7 grams dietary fiber, 60 percent of calories from fat.

– Glenn Terrell, executive chef, Central Market Southlake

Recipe uploaded with Shop'NCook for iPhone.

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