Preparation / Directions:
Start heating a sautéed pan over medium heat. Open the can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, chicken, water or stock, and the rest of the coconut milk and mix together. When the chicken is almost finished, add the fish sauce, peanuts, basil, red chile and bell peppers. Let simmer for 10 minutes and serve.
Note: you may substitute with coconut milk concentrate for the canned coconut milk and the dry chile with fresh chiles. The dry chile seems to add more of a roasted nutty flavor.
To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put in a piece of Muslim or cheese cloth. Add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze. Cook with Thailand curry paste being sold in the market, or make your own
|
