Chicken With Fresh Curry Paste

Name: Chicken With Fresh Curry Paste
Total time: 1 h
Yield: 4 servings
Cuisine: thai
Ingredients: Salt and pepper; 1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs; 1 tablespoon dried shrimp, nam pla or soy sauce; 2 fresh or dried red chilies, or cayenne to taste; 1 medium onion, peeled and chopped; 4 large cloves garlic, peeled; 1 1-inch piece of ginger, peeled and roughly chopped; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 can (about 11 ounces) coconut milk; 2 limes; 1/2 cup chopped cilantro leaves for garnish

By Mark Bittman

Total Time: 1 hour
Rating: 5(37)
Comments: Read comments

Featured in: THE MINIMALIST; Tasty Curry: Ban the Can

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Ingredients

Yield:4 servings

Salt and pepper
13-pound chicken, cut into serving pieces, or 3 pounds chicken thighs
1tablespoon dried shrimp, nam pla or soy sauce
2fresh or dried red chilies, or cayenne to taste
1medium onion, peeled and chopped
4large cloves garlic, peeled
11-inch piece of ginger, peeled and roughly chopped
1tablespoon ground cumin
1teaspoon ground coriander
1can (about 11 ounces) coconut milk
2limes
½cup chopped cilantro leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
Step 2
Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover. Combine onion, garlic, ginger, cumin and coriander in a food processor. When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce). When chilies are soft, discard stems; add flesh to processor. Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
Step 3
Remove chicken from pan, leaving a couple of tablespoons of fat behind. Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes. Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices. Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes. Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
Step 4
Serve garnished with cilantro and accompanied by lime quarters, with white rice.