Curry of all kinds is hands down one of my favorite flavors. I love Indian, Thai and Chinese Curry. A few of the traditional Thai curries are red, green and panaag. I'd be hard pressed to pick a favorite. Our local international supermarket carries a wonderful selection of a canned curry paste in each of these varieties. The brand I buy is 'Maesri'. I haven't perfected my own curry blend partly because this product is so easy and delicious. Thai Red Curry Stew with Chicken and Vegetables 2 large chicken breasts 2 tbsp olive oil 4 carrots 1 small onion 2 inch cube of ginger - diced 10 ounces of mushrooms 6 green onions 3 large cloves garlic 1 tsp crushed red curry flakes 1/2 cup (4 ounces) red curry paste 2-3 baby bok choy 2 tbsp sesame oil 1 tbsp cornstarch 2 tbsp water 6 cups broth (chicken or vegetable) 4 kaffir lime leaves juice from a lime 1 package of rice noodles
Heat an oven to 375 degrees. Line a baking sheet with tin foil. Drizzle with olive oil and place chicken breasts that have been lightly seasoned with salt and pepper on the baking sheet. Place in the oven and cook for 10 minutes. Remove from the oven and wrap the tin foil around the breasts to allow the breasts to carry over cook. Once the chicken is cool enough to handle thinly slice into small pieces. In a heavy pot, heat the olive oil with the red pepper flakes. When the oil is hot, saute the carrots, onion, ginger, kaffier lime leaves, and garlic. After about 1-2 minutes add the curry paste, the mushrooms, and bok choy. Cook for another few minutes. Add the stock. Mix the cornstarch and water - add to the stew. Bring to a boil and once the stew has boiled for about a minute turn down to a simmer.
Cook for about a half an hour.
Rice noodles are delicate. Bring a pot of water to a boil with 2 tbsp salt. Add the rice noodles. Cook for about 5-6 minutes until al dente.
Serve the stew in a soup bowl. Put noodles in the bowl and pour the stew over top. Squeeze fresh lime juice over top.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.