CHICKEN WITH FRESH CURRY PASTE

Chicken With Fresh Curry Paste image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

Salt and pepper
1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs
1 tablespoon dried shrimp, nam pla or soy sauce
2 fresh or dried red chilies, or cayenne to taste
1 medium onion, peeled and chopped
4 large cloves garlic, peeled
1 1-inch piece of ginger, peeled and roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 can (about 11 ounces) coconut milk
2 limes
1/2 cup chopped cilantro leaves for garnish

Steps:

Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover. Combine onion, garlic, ginger, cumin and coriander in a food processor. When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce). When chilies are soft, discard stems; add flesh to processor. Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
Remove chicken from pan, leaving a couple of tablespoons of fat behind. Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes. Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices. Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes. Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
Serve garnished with cilantro and accompanied by lime quarters, with white rice.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 430 milligrams, Sugar 2 grams, TransFat 0 grams