Red Curry Chicken Soup

Thursday, 24 July 2008

For many North Americans, the gateway to the world of Southeast Asian flavors is a simple red curry from a neighborhood Thai restaurant. It was a long time before I realized that the dish is really very easy to reproduce at home. But these days, prepared red curry paste – often the same brand that Thai restaurants use – is sold in every major grocery store. Since my teenager discovered Thai food, this has become a regularly occurring dish at our house, far simpler to prepare than my mother’s traditional Indian curry. (Makes 4 servings) 4 cloves garlic 1 2-inch piece fresh ginger 2 tablespoons vegetable oil 1 pound boneless free-range chicken thighs, cut in 2-inch strips 1 tablespoon red curry paste 2 tablespoons palm sugar or light brown sugar 1 small onion, peeled and thinly sliced 1 medium red bell pepper, seeded and sliced 1 medium carrot, peeled and sliced 1/4 pound shiitake mushroom caps, sliced 1 (15-ounce can) coconut milk Cooked Jasmine or Basmati rice as an accompaniment Fresh cilantro leaves, to taste 1 lime, cut into wedges 1. Rub the garlic and ginger through a very fine grater or put them in the blender with a couple of tablespoons of water and puree until smooth. Put the vegetable oil in a heavy-bottomed pot over medium-high heat and sauté the ginger and garlic for one minute or until the aroma fills the air. Then add the chicken strips and stir fry until the chicken meat is golden-brown. 2. Stir in the red curry paste and the sugar. Add the onion, pepper, carrot and shiitake and sauté 1 minute longer. Pour in the coconut milk and bring the stew to a boil. Cook just until the chicken is cooked through, about 5 minutes. 3. Transfer the stew to a large serving bowl or individual dishes and pass cilantro leaves and lime wedges at the table.

 

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