Tonight was my mom’s birthday and she requested curry and cherry cobbler (I’ll get to that one too). Being the wonderful daughter I am I made them both for her! The got the curry recipe here.
Awesome Thai Chicken Coconut Curry
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 teaspoons red curry paste (2 to 4)
1 teaspoon curry powder
2 14 ounce cans canned coconut milk, not lite
2/3 cup water
2 teaspoons salt
2 stalks lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 teaspoons brown sugar
3 pounds boneless skinless chicken breast, cubed
2 8 ounce cans pineapple chunks in juice, drained
green onions, chopped optional
Heat the oil in a large wok, add the garlic, saute.
Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.
Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.
Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.
Serve over Jasmine rice and top with green onion.
I don’t ever put the green onions. Just not a fan. Sometimes I add crushed peppers to kick up the heat. This curry is very yummy!!!