First made thousands of years ago in the Gupta Empire...
A staple for all food eaters (Gus).
A staple for all food eaters (Gus).
Chicken Red Curry
Ingredients2 pounds chicken breast sliced thinly (think around 1cm)
2 medium onions 4 cloves garlic 4-5 carrots 1 cup (around 25) snow peas 2 Tbsp Mae Ploy red curry paste (judge by spice preference) 1 can coconut milk/cream 1/4 Tbsp fish sauce 1/2 lemon lemongrass 2 tsp sugar 1 Tbsp oil 1/4 cup water 3 cups basmati rice 3 cups water |
Method1. Chop the chicken into slices. Don't worry about defrosting it - as long as the knife's sharp enough. (It'll cook just the same frozen.)
2. Slice the carrots julienne style and cut the onions into long slices Start cooking the rice in a rice maker 3. Heat up the oil in your wok and add the onions. Immediately, add the 2 tbsp curry paste and saute until aromatic. 
4. Add the chicken and stir well with the curry paste. Shortly after, add the garlic using a garlic press.
5. Add the whole can of coconut milk, the water, and the fish sauce. 6. Start adding the vegetables in order of how long they need cooking. First carrots, then snow peas a few minute after. Bring to a boil and cook with the lid on. |
7. Adjust seasoning: salt, pepper, maybe a little lemon juice if it needs it (it usually does). Add some cilantro if you have it.
8. Once it's all cooked, scoop the rice and serve with mango chutney. Editors Note: In a Thai restaurant in LA recently with the fam., we had to pass through the kitchen to wash up. The kitchen was STACKED with boxes of Mae Ploy - must be authentic! 
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