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AAF’s Recipe of the Day

Today I’ll describe exactly what I’ve made this afternoon for dinner: a Red Thai Chicken Breast Curry ( Bottom of FormGaeng Phet Gai), with Jasmine rice (Ms AAF will cook that later as I’m at work). This took a record 10 minutes to prepare. Of course I cheated, didn’t make the curry paste, and we always have some chicken stock handy in the refrigerator.

For six person allow a breast each, 1 200 ml glass jar of Red Thai Curry paste (non GMO, gluten free, no additives), 1 tin of organic coconut milk (roughly 250 ml), a half pint of fresh cream, 1 pint of chicken stock, 2 large red onions, finely minced, 8 garlic cloves, chopped, 2 celery sticks, cut into chunks, 1 packet frozen peas, 4 or 5 lime leaves (kaffir), a small pinch of Galangal, a knob of ginger, finely cut, a few basil leaves, a handful of cilantro leaves, 1 chili, seeded & cut very fine, salt & pepper to taste, and a little sesame oil.

First of all I did cut the chicken breasts yesterday and rubbed them with a little sesame oil, added chopped cilantro, salt & pepper and refrigerated overnight. Start with a large skillet, pour a little sesame oil into it and throw the onions, garlic, ginger, galangal, lime leaves, celery and stir till onion is translucent. Add the chicken breast, keep stirring till it doesn’t stick to the bottom, add the half the curry paste (use the other half another time), the chili, then add the coconut milk, the cream and the stock. add the lime leaves last, and simmer for 40 minutes. When it’s done, add the frozen peas & basil, stir, and you’re done. Make sure you cook the rice too!