Ingredients: |
Ingredients: Canola oil
Red curry paste - 2 tbsp
1-inch piece of ginger, peeled and minced
2 cloves garlic, minced
3 finely chopped fresh Asian chiles or Chiles Serranos (optional)
1 large sweet onion, chopped
Two cans coconut milk
1 Large potato, peeled and cubed into 1/2-inch pieces
Two trimmed chicken breasts, cubed into 1-inch pieces
Fish sauce
Brown sugar - 1/3 cup, or to taste
Two large bay leaves
Two kaffir leaves, or the zest of a whole lime
Two pieces of whole star anise
Garam Masala, to taste
a handful of torn fresh sweet or Thai basil
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Directions: |
Directions:With two tbsp canola oil, caramelize the chopped onion in a large skillet over medium heat. Set aside when done, preferably after you've killed the heat.
Over medium heat, pour a tbsp of oil into your wok or medium-sized stock pot (and by "medium-sized stock pot," what I really mean is "wok). When that first wisp of smoke appears, toss in the curry paste, garlic, ginger, and chiles. Stir with a wooden spoon until wokked ingredients attain the consistency of a bizarre, foul goop.
Add coconut milk. When milk approaches boiling point, pour in the potato chunks. Stir occasionally until potatoes are nice and soft, and not at all raw.
Pour in the chicken, brown sugar, bay and kaffir leaves (or lime zest), anise, and fish sauce to taste (a one-second squirt is usually plenty). Stir until chicken is cooked.
Stir in caramelized onion. Add garam masala to taste and more brown sugar to taste.
Remove bay and kaffir leaves, anise, and lime zest. Serve in a bowl, topping off with torn basil, alongside some steamed jasmine rice and a Spring Roll of Imminent Destruction. |
This recipe for Thai Doom Curry is from