Siamese Chicken Curry with Broccoli and Peanuts
The Frog Commissary
- 4 T butter
- 4 T flour
- 1/2 t salt
- Dash of pepper
- 2 C half-and-half
- 3 C broccoli flowerets
- 4 T corn oil
- 1 oz. green Thai curry paste
- 1 1/2 lbs. boneless skinless chicken breast, cut into strips 1 1/2" long by 1/2" wide
- 1/2 t salt
- 1/4 c sugar
- 1 t minced garlic
- 1/4 c soy sauce
- OPT. 1t sriraja (Thai hot sauce) or Tabasco
- 1/4 c roasted peanuts
- Hot cooked rice or lo mein noodles
Melt the butter in a small saucepan and stir in the flour, salt, and pepper. Cook an stir over low heat for several minutes. Add the half-and-half all at once and stir over medium heat until the sauce thickens and bubbles. Set aside. If not using immediately, cover flush with plastic wrap to prevent a skin from forming.
Blanch the broccoli for 1 minute in boiling salted water. Drain and set aside. Have assembled the rest of the ingredients for the curry.
In a large skillet, heat the corn oil. Stir in the curry paste and cook for 1 min. over low heat to blend. Turn the heat to medium high and add the chicken, salt, sugar, and garlic. Stir-fry the chicken until the sugar begins to caramellize, increasing the heat if necessary.
Immediately add the soy sauce and continue to stir-fry until the liquid has almost all evaporated and the chicken is cooked through. Blend in the reserved Bechemal sauce. If the resulting mixture seems too thick, add some additional milk, beginning with 2T. When the sauce is smooth, add the broccoli and quickly heat through. Taste and add the optional sriraja or Tabasco if desired. Stir in the peanuts and serve at once over rice or noodles.
SERVE WITH SWEET-SOUR CUCUMBER SALAD
Halve lengthwise 2 med.-size cucumbers (peeled or unpeeled according to your preference) and slice thin. Combine with 1/4c white wine vinegar, 1T sugar, 1/2t salt and 1/2t pepper. Let marinate for several hours in the refrig. Before serving, sprinkle with chopped roasted peanuts.