Thai Chicken Curry
A spicy melange of chicken, tomato, onion, sweet potato, firey hot peppers, mango and raisins, in a spicy red curry sauce flavored with cayenne pepper, ginger and garlic, served over rice.
Steps
Coconut milk recipe:.
The day before , make the coconut milk by placing the grated flesh of an entire coconut , , into a bowl , pour 2 cups of very hot water over the coconut.
Stir and let it cool.
After it is cool , use your hand to squeeze coconut in the water to extract all of the milk.
Do this for about five minutes.
Strain the entire mix thru cheesecloth , being careful to squeeze every bit of the milk out of the grated coconut.
Refrigerate the milk till next day.
Main recipe:.
First , parboil the sweet potato , , till al-dente.
In a wok , place the curry paste , and the coconut milk.
Mix , bring to a boil and simmer for five minutes.
Add the chicken , garlic , ginger , onion , sweet potato , hot pepper , raisins , cayenne pepper and water , stir and simmer five minutes , till the meat is done.
Add mango and tomato , stir and cook 2 more minutes.
Serve over cooked rice.
Ingredients
coconut milk, hot water, coconut, thai red curry paste, boneless chicken breast, cooking onion, tomatoes, sweet potato, hot pepper, mango, fresh ginger, minced garlic cloves, ground cayenne pepper, raisins, water, cooked white rice