Red Coconut Chicken Curry

Last summer, a good friend came to stay with us for a few days, and made us an amazing red coconut curry. I was so happy he made a huge batch because I was able to eat leftovers for days! Of course, as soon as he left, I demanded he give me the recipe; it was just too good to be missing from my cooking repertoire.

He sent me the recipe, and the other night we finally gathered all the ingredients and made it ourselves. And let me tell you, it was wonderful! Though his recipe looked a lot like the way we give recipes (pour in x ingredient until it tastes right), we were able to pretty well match the flavors that he accomplished in that original dish.

Red Coconut Chicken Curry
from Devon

1-2 cans of tomato paste
2 cans of Thai coconut milk (the more asian/sweeter the milk the better)
1 can chicken broth or cube
Chicken breasts, 3-4 breasts
2-3 tablespoon brown sugar (if you can, look for palm sugar at an asian market)
dabs of cinnamon
1 large onion
2-3 cloves of garlic
2-4 tablespoons curry powder
1-2 tablespoons cumin
1-2 teaspoons of finely chopped ginger
Cayenne/heat of choice
1 lemon
Optional veggies: potato, carrots, green peppers, peas (aka whatever you have lying around)

Cooking instructions:
Mince garlic and ginger. Chop Onion.

Add 1-2 tablespoons of butter in a pan on medium heat. Cook garlic, ginger, & onion until soft.

Slice raw chicken, then pan fry chicken lightly (do not cook through). Remove from heat and set aside.

Add tomato paste, coconut milk, chicken broth, cinnamon, sugars, curry
powder, dash of cumin, and cayenne. Mix, stew for 30 min. Taste, and add salt and pepper as necessary.

Add chicken and the juice of one lemon. Stew for a 5-10 minutes, and taste test. Adjust for lack of curry flavor with curry, sweetness with brown
sugar, and additional cinnamon/clove powder.



Add optional vegetables 10-20 minutes before removal, stew until curry thickens to intensify the flavors.

Serve over fresh, hot rice.



Makes great leftovers and tupperware lunches at work!