Monday, November 17, 2008

Coconut Curry Basil Chicken

This recipe is so delicious! I got it from my brother and have made it a few times. The whole recipe feeds a bunch of people so if you have a small crowd, I would cut it in half. It is really yummy the next day and days after.

3 cloves garlic minced
1 cup soy sauce
1/4 cup rice vinegar
1 Tbsp ginger, minced

Main recipe Ingredients:
2 pounds skinless chicken breasts partially frozen (roughly 2 large breasts from Costco frozen)
2 medium size yellow onions (thick slices)
2 Tbsp minced fresh ginger (please don't use the stuff in the jar)
4 cloves garlic chopped (you can never have too much!!)
2 fresh jalapeno peppers (seeded and diced)
2 cans of coconut milk
1 cup soy sauce
1/3 cup rice vinegar
1/4 cup white wine (you may use the grocery store stuff but it is loaded with salt)
1 1/2 to 2 cups slivered fresh basil ( I usually purchase the large container of fresh basil at the store and use all of it)
1 package of Golden Curry (I use medium, but I like mine spicy). This is a curry paste found at any grocery store right next to the coconut milk. It is about the size and shape of a large Kit Kat candy bar.
3 to 4 medium sized potatoes peeled and cubed (I like my cubes larger then smaller)
1 pound baby carrots
Water for boiling potatoes (save reserved stock)
1 Tbsp yellow curry powder
Hot cooked rice (white, brown, basmati, jasmine,etc.)
1/8 cup peanut oil (more or less if needed)
With a sharp chef's knife, thinly slice (not too thin) the chicken. It is much easier to do this when the chicken is still partially frozen. Add in marinade ingredients with chicken and let sit overnight in fridge.

Boil (in a LARGE stockpot) carrots for about 3 minutes then add the potatoes (to make it even tastier I add some curry powder, soy sauce, and rice vinegar to the water flavoring the vegetables, YUMM). Boil for... frankly I don't know. I never time this. Until the carrots and potatoes break apart witha fork easily but not crunchy yet not too soft. Remove water except for about 1 1/2 cups and set aside the remaining water (you might need to use more). Start the next process about half way through boiling the vegetables.

Preheat large wok or your largest non-stick skillet on high heat until the rim is hot to the touch. Add a few tablespoons of the peanut oil (let sit for almost a minute). Add onion, garlic, ginger and jalapenos. Stir often and cook until onion softens (about 2 to 3 minutes). Don't let it stick to the pan. You may cry a little during this process. don't worry; it is part of the sacrifice to enjoy the final product. Spoon and transfer mixture to separate bowl then set aside.

Drain as much of the marinade from the chicken as possible. Squeeze it with your hand and even pat withpaper towel. Add another few tablespoons of peanut oil (let it get hot) add chicken strips to pan (don't clean pan from the onion mixture). make sure not to dump all the chicken in at the same time (if your pan is not large enough then cook the chicken in two separate times). You want the chicken to cook at high heat stirring constantly. Cook only for a couple of minutes (again at HIGH heat). Add white wine and cook for one more minute. Remove chicken and add to onion mixture.

Add chicken/onion mixture to vegetables. On medium heat add coconut milk, soy sauce, rice vinegar, package of Golden Curry (there are 6 to 8 chocolate like mini-bars), curry powder. Don't add the basil yet. Stir over medium heat constantly (not vigorous as you don't want to destroy the potatoes) until the Golden Curry paste bar melts (about 3-4 minutes). If the mixture is too thick during this process add water from your vegetable stock. You want the liquid to be the consistency of a thick gravy once the curry bar has melted. If you want the sauce extra saucy, you may add more water if needed. Add basil and stir for only 1 or 2 more minutes. Remove from heat, dish over hot rice and enjoy!