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Liz's Coconut Curry Recipe

Posted by Liz Westlake at

Made this for the first time in a long time the other day, and thought you might like to try it. 

Ingredients
1 rotisserie chicken (tofu would also be great, but since I can't bring it in the house without major puppy face from David, I haven't tried it yet)
1.5 T red curry paste (usually in the Asian section of the grocery store, but you might have to look for a specialty store/order it online if your local store doesn't carry it)
2 cans Coconut milk (either light or regular is fine, but I would suggest using at least one can of regular, so the sauce will thicken)
2 T brown sugar
1/2 T Fish sauce (you can substitute salt for this - I do it all the time. This is put in during the last stage, so you really can add it to taste)
1 can bamboo shoots
1 can water chestnuts
1 package frozen steamer veggies (b/c I am lazy - feel free to substitute fresh veggies if you like chopping. I use an "Asian Medley" bag, b/c it has baby corn, and I LOVE me some baby corn.)
Rice - I usually use sushi rice or jasmine, whatever I have in the house
1 lime

Steps
1. Pour 1 can of Coco milk (the regular one if you are doing half and half) into a large pan/wok, warm on medium-ish heat until it starts to bubble.
2. Whisk in the curry paste. I don't suggest tasting it at this point, since the sauce will be much more spicy now. You can always add additional paste later if it's not spicy enough, but you can't take it out once its in! Let the concentrated sauce bubble (not boil) while you do step three
3. Take the meat off the chicken and shred it into bite-sized pieces.
4. Add the chicken to the wok, coat with sauce. Let it cook for about 5-10 minutes. (The chicken is already cooked, so it's really up to you.)
5. Add the fish sauce, brown sugar, bamboo, water chestnuts, and veggies to the pot. Now is the time to taste the sauce and make adjustments.
6. Let simmer for 20ish minutes (Note, this is the time I use with frozen veggies - I don't know if fresh veggies could stand up to 20 minutes of simmering, so use your best judgment.)
7. Serve over rice/noodles, and top with fresh lime juice. Do not make up your mind about this dish until you try it with the lime - I don't know what is so magical about it, but trust me.

Feel free to make too much, as this curry reheats quite well. It will get spicier the longer it's in the fridge.


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