Wednesday, July 16, 2008

Thai Chicken Curry

My Original Recipe
One of my favorite restaurants in Houston is Nit Noi on Westheimer. They have the best curry. ever. I have tried and tried to find a good recipe and I ended up just compiling a bunch into my own. It's a lot of vegetables and the secret is the golden raisins! They are so yummy when they are warm and have expanded - it adds the perfect sweetness.

1 chicken breast (biggest one in the bag)
1 (13.5 oz) can reduced fat coconut milk (the real stuff is TONS better)
1/2 cup golden raisins
1 medium yellow onion (cut into wide slices)
1 medium tomato (cut into thick 1 inch pieces)
1 bunch asparagus or green beans (ends cut off and then cut into thirds)
1 1/2 tbsp Thai red curry paste
1-2 tsp curry powder
1 tsp salt
1/2 tsp pepper

Optional Ingredients:

1 tsp sugar
1/4 cup water (with this many vegetables, I want more sauce! if you add water, add more salt & curry powder)
INSTEAD OF CURRY PASTE: 1 tbsp fresh ginger, 1 tsp curry powder, 1 tsp chili powder, 1/4 tsp cayenne

Cut chicken into thin strips. Season with curry and broil on low, DO NOT overcook as it will simmer later. Heat vegetable oil in a large pan. Saute onions first, add asparagus, then add tomatoes. Add the following ingredients one at a time and taste it as you go: raisins, curry paste, coconut milk, curry powder, salt, pepper, chicken. Simmer and taste and reseason until you can't wait anymore. Serve with steamed rice.

1 comment:

Marci said...

Mike and I LOVED this!!!! So tasty :-)!