Thai Red Curry Chicken

• 2 Tbs vegetable oil
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 Tbs prepared red curry paste
• Salt and white pepper
• 3 boneless, skinless chicken breast halves (7-8 oz each), cut into large cubes
• 6 small red potatoes, scrubbed, cut into 6 pieces each
• 1 1/2 cups chicken broth
• 1/4 cup shredded dried coconut
• 1/2 cup coconut milk
• 2 Tbs brown sugar
• 1 tsp grated lemon zest
• Cornstarch slurry: 1 Tbs cornstarch blended with 4 tsp cold water
• 1 Tbs coarsely chopped fresh basil
• 1 Tbs coarsely chopped fresh mint
• 4 cups steamed white rice
• 4 green onions, white and green parts, sliced on the bias

1. Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, 5-7 minutes. Add the garlic and cook until aromatic, about 2 minutes.
2. Add the red curry paste, 1 tsp salt and 1/2 tsp white pepper. Stir to coat the onions and garlic, evenly with the curry paste. Add the chicken and potatoes and stir to coat evenly with the curry paste. Add the broth and bring to a simmer. Simmer until the potatoes are tender, 15-20 minutes.
3. Meanwhile, toast the shredded (unsweetened) coconut. Preheat the oven to 350^F. Spread the coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a bowl and set aside.
4. Using a slotted spoon, transfer the chicken and potatoes to a warmed platter and cover to keep warm until completing the sauce.
5. Add the coconut milk, brown sugar and lemon zest to the pan the chicken was in and bring to a simmer, stirring constnatly. Taste and season the sauce with salt and pepper. I needed, add just enough of the cornstarch slurry while stirring to thicken the sauce slightly.
6. Add the basil and mint. Return the chicken and the potatoes to the pan and stir to coat them thoroughly with the sauce.
7. Serve the curry over a bed of rice. Garnish each plate with about 2 Tbs green onion and 1 Tbs toasted coconut.

vegetable oil, onion, garlic, curry, salt, chicken, red potatoes, chicken broth, coconut, coconut milk, brown sugar, lemon zest, cornstarch, fresh basil, fresh mint, steamed white rice, green onions

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-chicken-50083207 (may not work)