Sunday, July 24, 2011


One of my favorite restaurants in town serves a wonderful red curry dish. Here is my attempt at duplicating it.

1lb chicken
1 can regular coconut milk
8 - 10 basil leaves [I love Thai basil and lemon basil and usually add a bit more]
1 tsp. GF tamari sauce
1 tsp. garlic, minced
1/2 tsp. EACH coriander powder, cumin powder, white pepper powder, and salt
1 tsp. paprika
1 1/2 tsp. lime juice
1/4 c. sweet onion, chopped
1 tbsp. cilantro
1 tsp. turmeric
salt to taste
1lb. green beans, cut into 2" pieces

In cast iron skillet, saute onions in 1 tbsp. olive oil. When just soft, add chicken and saute until cooked through [appx. 7 - 8 min.]. At about the 5 minute mark add garlic. Stir in turmeric powder, basil leaves, tamari, lime juice, cilantro and spices. Cook 2 minutes, stirring constantly. Pour in coconut milk and green beans. Cook until hot and beans just softened. Remove from heat and serve with rice.

[Recipe adapted from Everyday Asian Cooking by Bindu Menon]

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