Lee Anne's Food on the Fly "Red Curry Chicken with Steamed Jasmine Rice" (serves 4)
2 Tablespoons Vegetable Oil
1 piece Onion, sliced
2 ounces Ginger, peeled and chopped
1 ounce Galangal, peeled and chopped
6 cloves Garlic, chopped
4 pieces Kaffir Lime Leaf, chopped
2 stalks Lemongrass, crushed and chopped
2 pieces Dried Red Chili
4 cups Chicken Stock
1 cup Snow Peas, cleaned and trimmed
1 cup Carrots, peeled and sliced 1/8" thick
1/2 Tablespoon Red Curry Paste
1 Tablespoon Palm Sugar
1 can Extra Thick Coconut Milk
1 1/2 lbs. Chicken Breast, boneless, skinless, cut into 1" chunks
2 Tablespoons Thai Basil, minced
2 Tablespoons Cilantro, minced
Salt and White Pepper
2 cups Steamed Jasmine Rice, steamed with 1 piece Star Anise
1. In a large pot, heat the oil over high heat. Add the onion, ginger, galangal, garlic, kaffir lime leaves, lemongrass, and dried chili, and sauté until fragrant, about 3 minutes. Add the chicken stock and reduce to a simmer. Cook over medium heat until reduced by 3/4.
2. While the chicken stock is reducing, bring a large pot of salted water to a boil and blanch the snow peas and carrots together until tender, about 2 minutes, and then shock in ice water. Drain from the ice water and set aside on paper towels.
3. Add the curry paste, palm sugar, and coconut milk to the chicken stock and continue to reduce until reduced by half. Strain the coconut milk through a fine mesh sieve into a new pot, discarding the solids. Season to taste with salt and white pepper.
4. Bring the coconut curry to simmer over medium heat, add the chicken pieces and cook until the chicken is cooked through, about 6 minutes. Fold in the cooked vegetables and heat for another 2 minutes until warmed through. Add the minced herbs and season to taste. Serve immediately alongside a 1/2 cup of steamed jasmine rice per portion.
