Curried Coconut Cream Chicken

By akselden

Ingredients

• 1 lb. (500 g) boneless chicken thighs
• 3 to 4 dried chilies
• 1 small onion
• 3 cloves garlic, finely chopped
• 1 tbsp (15 ml) finely chopped fresh ginger
• 1 tbsp (15 ml) finely chopped fresh cilantro
• 1/2 tsp (2 ml) lime zest
• 1 tsp (5 ml) saH
• 1 tsp (5 ml) dried shrimp paste (available at
• Asian supermarkets and some specialty
• food shops)
• 1/4 tsp (1 ml) black peppercorns.
• 1-1/2 tbsp (22 ml) curry powder
• 2 tbsp (25 ml) oil, preferably peanut
• 1 cup (250 ml) unsweetened cOconut milk
• (make sure to shake the can vigorously
• before opening)
• 1 tbsp (15 ml) fish sauce

Preparation

Step 1

1. Cut the chicken into bite-size pieces.
2. Wearing rubber gloves, seed and soak the chilies in a little warm water.
3. Ina blender or food processor. (alternatively you could use a pestle and mortar) combine the chilies, onion, garlic, ginger, cilantro, lime zest, salt, shrimp paste and peppercorns. (You may want to add 1 tablespoon of oil to facilitate the blending.)
4. In a large saute pan, over fairly high heat, heat 1 tablespoon of oil and saute the spice mixture until a little oil appears on the surface. Be careful not to let it burn.
5. Add the chicken and stir-fry until it loses its raw color and begins to brown slightly Sprinkle the curry powder over the chicken and stir to coat; cook for 1 minute over medium heat. Stir in the well-blended coconut milk and fish sauce.
6. Simmer until the chicken is tender and the sauce thick and glossy.
7_ Let cool completely before freezing. Then, pour into a suitable freezer-proof container. Let thaw
overnight in the refrigerator. Transfer to a Dutch oven and reheat gently on. top of the stove. Or,
take it straight from the freezer and microwave.