Thai Curry
Cristy Clarke
ingredients
- 2 tsps ground cilantro
- 2 tsps ground cumin
- 1&1/2tsps coarsley crushed black peppper
- 1/2 tsp turmeric
- 1 tsp. salt
- 1&3/4 lb. chicken chunks thighs or breasts
- 1/4 cup plus 2 T vegetable oil
- 2 medium onions thinly sliced
- 1 large garlic glove minced
- 1&1/2 tsp minced fresh ginger
- 1 tsp minced serrano or thai chile
- 3/4 cup canned unsweetened coconut milk
- 1/4 cup water
- 1/2 cup broken cashews(optional)
- 1 tsp. fresh lemon juice
directions
- 1
In a bowl combine the cilantro with the cumin,pepper,tumeric, and 1/4 tsp. salt. Add the chicken and rub with the spices. Cover with plastic wrap and let stand at room temp. for 20-30 minutes
- 2
In large deep nonstick skillet, heat 1/4 cup oil. Add the onions and cook over mod. high heat stirring occasionally until golden, about 8 minutes. Add the chicken, garlic, ginger, serrano chile, and the remaining salt and cook stirring until the chicken is golden brownand just cooked through, about 10 minutes. Stir in 1/4 cup coconut milk and the water,then cover and cook over low heat for 20 minutes.
- 3
Meanwhile heat 2 T oil in small skillet and brown the cashews. Drain on paper towels (I omit this)
- 4
Add the remaining 1/2 cup coconut milk and the lemon juice to the chicken and simmer stiring. Serve hot over steamed rice.
Source: Serves 4-6
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