Red Curry Chicken

Red Curry Chicken Cooking

Red Curry Chicken Cooking

Red Curry Chicken W/ Angel Hair

Red Curry Chicken W/ Angel Hair

Red Curry Chicken W/ Angel Hair Pasta

Red Curry Chicken W/ Angel Hair Pasta

Red Curry Chicken

 

We have been on a curry kick lately!!!  We have been sticking to the yellow curry but after a recent conversation with the Vietnamese lady at our favorite Asian grocery store… we are venturing out!  This is our recent experiment and I must say it was DELICIOUS!!!  Somewhat on the very spicy side but that’s what red curry is!  And when served over the pasta the heat is toned down somewhat and just a flavor that leaves you craving more!!!  Most Asian pasta dishes are served over some type of rice noodle which I ABSOLUTELY LOVE!!!!!  But…  I am watching my carbs lately and chose to use the Dreamfields angel hair.  It is truly the best brand for low carb and doesn’t taste like cardboard!  High in Fiber but not lacking in flavor….  We love it!!!

 

Ingredients list:

1 – whole chicken cut into 8 pieces

salt and pepper

aprox. 1/2 cup canola oil, give or take a little

 

1/4 cup canola oil

1 large onion, chopped

1 large red bell pepper, rough chopped

1 large jalapeño pepper, fine chopped

 

1 heaping TBS minced garlic

1 – 2 x 1 node of fresh ginger, grated

1/4 cup Shou Wu Chih, this is an herbal beverage concentrate available at Asian Groceries

1/4 cup fish sauce

2 – 28 ounce whole tomatoes, hand crushed and drained

1 – 114 gram can red curry paste, I used Mae Ploy

2 – 5.6 ounce cans unsweetened coconut milk, I used Aroy -D

Juice of a lime

1/2 – 3/4 cup chicken stock

1 – Kaffir lime leaf – fine chopped

2 – 3” long stalks of lemon grass finely chopped, also available at Asian grocery stores

 

1 – tsp kosher salt

1 – tsp coarse ground black pepper

1 – chicken bullion cube

 

1/4 cup Thai Basil, hand torn, plus more for garnish

1/4 cup cilantro, chopped, plus more for garnish

1/2 cup Green onions, chopped, plus more for garnish

lime wedges

 

1 box Angel hair pasta cooked according to package directions

 

Season each piece of chicken with the salt and pepper.  Heat the canola oil in a large skillet over high heat.  Be sure the oil is very hot before adding the chicken.  Brown each piece of chicken for about 2 minutes on each side.  You may have to do this in batches.  Set aside to drain on paper towels until ready to use.  Wipe the skillet out with paper towels but don’t wash it.  Heat the extra 1/4 cup canola oil over high heat.  Add the onions, bell peppers, and jalapeño peppers.  Saute’ until somewhat golden.  About 6 minutes…  Add in the garlic and ginger and continue to saute’ for another minute or so.  Pour in the Shou Wu Chih.  I am using this in place of where I would normally use white wine.  Add the fish sauce, crushed tomatoes, curry paste, coconut milk, lime juice, chicken stock, kaffir lime leaf, and lemon grass.  Blend well then add the salt, pepper, and bullion cube.  Add the Thai basil, cilantro, and green onions.  Wedge in the browned chicken pieces and cook uncovered over medium heat for about 30 minutes.  As it cooks, add more chicken stock if necessary but you want the sauce to be somewhat thick with just enough juice!!!  Serve over the cooked angel hair along with more basil, cilantro, green onions, and lime.

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

Shrimp Linguine in a Yellow Curry Sauce

 Curry, Curry, Curry!!!  Curry has got to be one of my most favorite flavors on the planet.  We especially like the yellow curry as well as the red curry.  I can’t get curry paste at my local grocery store so when I go to the Asian market I pick up a few cans of every kind. I try to keep the small cans on hand at all times, as well as the small cans of coconut milk.  I will say I have found myself out of coconut milk and substituted sour cream instead.  If you have all of the ingredients on hand, curries are so easy to throw together at the last minute.  You can make it as hot or as mild as you want by adding more or less curry paste.

 Ingredients list:

1 –  package of dried linguine cooked according to package directions

2 – pounds of 41/50  shrimp.  I keep a 2 lb. bag of flash frozen in my freezer.  Fresh is better but a quick weekday pinch…This is your guy!

1/4 cup extra virgin olive oil

1 –  large onion, coarse chopped

1 – large red bell pepper, coarse chopped

1 – TBS fresh ginger grated

2 – 28 ounce cans whole tomatoes, hand crushed, liquid reserved

2 – heaping TBS minced garlic

1/2 – cup white wine

2 1/2 to 3 – cups of the liquid from the tomatoes

1 –  small can yellow curry paste, .114grams (Mae Ploy)

1 – tsp. kosher salt

1 – tsp. coarse ground black pepper

Juice of 2 limes

2 low sodium chicken bouillon cubes

1 –  5.6 ounce can coconut milk

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh thai basil

 

In a large sauce pan, heat the olive oil over high heat.  When the oil is hot,  add in the onions and peppers.  Adjust the heat to medium-high and continue to sauté.  This takes about six minutes.  When the pieces are cut large it takes longer to sauté.  Turn the heat back up to high.  Add the garlic.  Give it a good stir for about 35 seconds and add the white wine.  Continue cooking for about 35 to 40 seconds more.  Add the tomatoes.  Stir well.  Reduce the heat to medium while adding the seasonings.  Add in the salt and pepper, tomato liquid,  juice of the limes, curry paste, bouillon cubes, and coconut milk.  Bring the heat back up to a slow boil.  Reduce the heat to medium.  At in the shrimp and cook until shrimp are done.  This takes about 10 minutes.  Stir in the fresh cilantro and Thai basil.  Serve over the hot linguine.