Thailand - Chicken Curry (Gaeng Gari Gai)

Chicken Curry 

(Gaeng Gari Gai)

Ingredients

-       12 oz. Sliced Chicken Breast

-       1 16 oz. can of coconut milk

-       12 oz. Water or Chicken Stock

-       2 tablespoons ground Peanuts

-       1 tablespoon sugar (optional)

-       Fish Sauce to taste (or a dash of salt to taste)

-       4 - 5 Thai Basil Leafs

-       2 oz. Yellow Curry Paste

-       1/2 teaspoon ground Red Chili (add to taste only)!

Directions

-       Start heating a sauteed pan over medium heat. Open the can of coconut milk, being carefull 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 Chili 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 Chili with Fresh Chilies. The Dry Chili 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 them 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.