Recipe - Red Chicken Curry

1 fl Coconut milk
4 Whole chicken legs & thighs;
deboned
One half teaspoon Salt
4 tablespoon Vegetable oil
4 tablespoon Red curry paste (have recipe
for homemade paste)
6 One half tablespoon Fish sauce or salt to taste
1 teaspoon Dark brown sugar
4 Kaffir lime leaves OR
2 teaspoon Lemon rind; finely chopped
15 Fresh sweet basil leaves

If using fresh coconut milk let it stand until cream rises to the top.
Whether using fresh or canned milk, skim off 4 tbsp thick cream and set
aside. Stir the rest of the milk to mix. Skin boned chicken and cut flesh
into 1inch cubes Put thethin coconut milk into a medium sized frying pan.
Add salt and mix. Now, put in chicken pieces and bring milk to boil. Stir
and cook on mediium high heat for about 20 mins. Remove from heat and set
aside. Put oil and reserved coconut cream in a heavy wok or wide heavy pan.
Bring to boil. Add curry paste and stir and fry on medium heat until the
oil separates and the paste is lightly browned. Lower heat and add fish
sauce and sugar. Stir to mix. Add chicken and coconut milk it was simmered
in. Simmer on low heat about a min. (all this can be done several hours
before needed) To Serve: Fresh kaffir leaves: remove central vein and cur
crossways into very fine strips. Dried: soak in water about 30 mins and
then do this. Break basil or mint leaves off stem. Put hot curry into
serving dish. Scatter basil or mint leaves over chicken and with back of
spoon submerge them slightly in sauce, then scatter lime leaves over top
and serve.

Fomatted and Busted by RecipeLu recipelu@recipelu.com

Recipe by: Madhur Jaffrey's Far Eastern Cookery

Posted to recipeludigest Volume 01 Number 180 by RecipeLu
recipelu@geocities.com on Oct 29, 1997