Here's a first at the Great Cakescapade: A RECIPE! And not only a recipe, but a take-out favorite, Thai Curry. I like red curry, but would never in a million years have thought it would be so easy to make at home. A few weeks ago, I was visiting my mom, and snatched a couple of magazines to read on the plane back home. Fine Cooking had a spread on DIY Thai curry, including a matrix to mix and match your own custom curry that can be found here.
This recipe is totally easy and doable, with very little in the way of 'odd' ingredients. I think I spent more time chopping than cooking.
Red Chicken Curry (adapted from Fine Cooking Magazine)
14 oz can coconut milk
1/4 cup red curry paste
1 cup chicken broth
3 slices of ginger
1 stalk lemongrass, cut into 4-inch pieces and bruised (I hit it with a meat mallet a couple times)
1 lb. boneless, skinless chicken breast, thinly sliced
2 TBS brown sugar
1 tsp fish sauce (I realized at the last minute we didn't have any. I left it out completely and couldn't tell you it was missing)
3 cups chopped vegetables : I used carrots, onions, bell peppers, and sugar snap peas
To make the curry base, simmer 1/2 a cup of the coconut milk until it is thickened and reduced by half. Whisk in the curry paste, cook 1 minute, then whisk in the remaining coconut milk and chicken broth.
Add the ginger, lemongrass, and brown sugar. Stir to dissolve the brown sugar, then start adding the remaining ingredients according to cooking time. The chicken went in first, then the carrots, peppers, and onion. Snap peas went in last, as they don't take too long. Let the whole wok simmer until everything is done! Serve over rice, and supper is ready.