What I love about this recipe is you can use any kind of curry paste and it works out. I love massaman curry and use it most often. This recipe can use shrimp instead of chicken. Just buy the shrimp that aren't peeled. Peel them, and boil the shells and you have instant shrimp stock. Shrimp stock is quick and freezes well.
1 1/2 stalks lemon grass, minced
2 T. ginger, minced
1 large clove garlic, minced
2 T. red curry paste
6 cups chicken stock
3 T. fish sauce ( I wear gloves when I touch my bottle, which lives in a plastic bag)
2 cans unsweetened coconut milk.
shitake mushrooms, or any kind
3 tbsp lime juice
2 chicken breasts, cubed raw
1. Heat a heavy bottomed pot and add oil, brown chicken on all sides, remove from pot.
2. add a little more oil if needed and saute lemongrass, ginger, and garilc.
3. Add curry paste, saute briefly. Add Chicken stock and simmer for 20 minutes. Strain.
4. Add fish sauce, coconut milk, lime juice.
5. add a pinch of sugar if you want it a little sweet.
6. Add chicken and mushrooms simmer until both are cooked.
No comments:
Post a Comment