Thai Chicken Curry
- 1 rotisserie chicken (approximately 40 oz.), roughly chopped
- 1/4 cup olive oil or 2 tbsp. olive oil and 2 tbsp. sesame oil
- 10 cups onions, Asian-style oblique cut or julienne
- 10 cups carrots, Asian-style oblique cut or julienne
- 10 cups celery, Asian-style oblique cut or julienne
- 8 cups red peppers, Asian-style oblique cut or julienne
- 1 cup fresh ginger, minced to brunoise size
- 1 cup fresh garlic, minced to brunoise size
- 1/4-1/2 cup red curry paste (adjust depending on desired level of heat)
- 4 cans light coconut milk, shaken well before opening
- 49 oz. chicken broth
- 1 cup fresh jalapenos, sliced
- 4 oz. fresh basil, whole leaves picked from stem
- 2 oz. fresh mint, whole leaves picked from stem
- 1 bunch fresh cilantro, freshly chopped
- 20 kaffir lime leaves, torn twice on each leaf
- 10 stalks lemongrass, halved and beaten (woody tops and dry
- outer skin removed)
- 3 limes, rolled, halved and juiced
- 1/2 cup fish sauce
- Sambal to taste
- directions
- 1. Pour 1 can of coconut milk into a bowl and whisk in the red
- curry paste until all chunks have dissolved. Set aside.
- 2. Heat 2 large saute pans or 1 large stock pot over mediumhigh
- heat.
- 3. When pan is preheated, add the oil, garlic and ginger and
- cook for 2-3 minutes, stirring regularly until a light brown
- rim appears on the garlic.
- 4. Add onions, carrots, celery and red peppers and toss or stir
- to coat garlic/ginger/oil mixture. Cook on medium-high for
- 10 minutes, stirring or tossing twice in that timeframe.
- 5. Add coconut-milk/curry-paste mixture, remaining coconut
- milk and chicken broth, and stir well. Bring to a simmer.
- 6. Add chicken, lemongrass and lime leaves. Stir and bring to
- a simmer once again.
- 7. Add basil, mint, lilantro, jalapenos, lime juice and fish sauce.
- Stir well, taste and add sambal if you desire.
- 8. If you are going to serve this immediately, bring it back to
- a simmer, plate it up and enjoy. It is nice to serve with extra
- lime wedges, sambal and fish sauce on the table so your
- guests can season it further if they wish.
- 9. If you are going to freeze or refrigerate, then stop at this
- point and distribute the curry into storage containers. It
- is best to leave the lids off or loose while cooling as this
- speeds the cooling process, which inhibits the growth of
- harmful bacteria. You can freeze this for up to six months.
rotisserie chicken, ubc, onions, carrots, celery, red peppers, fresh ginger, fresh garlic, red curry, light coconut milk, chicken broth, fresh jalapeufos, fresh basil, fresh mint, fresh cilantro, lime, stalks lemongrass, outer, fish sauce, sambal
Taken from www.epicurious.com/recipes/member/views/thai-chicken-curry-52972821 (may not work)