THAI COCONUT CHICKEN CURRY

THAI COCONUT CHICKEN CURRY image

Categories Chicken

Yield 4 servings

Number Of Ingredients 19

1 to 1.5 lbs. chicken pieces
2.5 cups sweet potato, chopped into chunks
3 tbsp. dry flaked unsweetened coconut
3/4 cup good-tasting chicken stock
1 can (14 ounces) coconut milk
2 shallots or 1/4 cup purple onion, finely chopped
1 thumb-size piece galangal OR ginger, grated or minced
4 cloves garlic, minced
1-2 fresh red chilies, minced3 Tbsp. fish sauce
1 tbsp. tomato ketchup OR cooked tomato puree
3/4 tsp. ground turmeric
1 tbsp. ground coriander
1/2 tbsp. ground cumin
1/2 tsp. whole cumin seeds
1 bay leaf
1-2 kaffir lime leaves
1/2 to 1 tsp. sugar, to taste
2-3 Tbsp. vegetable oil
1/4 cup fresh coriander

Steps:

1.Heat a wok or large frying pan over medium-high heat. Add the flaked coconut, 'dry frying' it by stirring until fragrant and lightly toasted to a light golden-brown. Transfer to a bowl to cool. 2.Return pan to heat. Add 2 Tbsp. oil plus shallots/onion, ginger, garlic and chili. Stir-fry 1-2 minutes. 3.While stir-frying, add the following: turmeric, coriander, and 2 types cumin. Stir spices in, adding a little more oil if needed. 4.Add stock plus 3/4 can of coconut milk. Add the bay leaf and kaffir lime leaves or lime juice. Also add the fish sauce, tomato ketchup/puree, and 1/2 tsp. sugar, stirring everything together well. 5.Add chicken and bring to a gentle boil, then reduce to a simmer (medium-low). Simmer 20 minutes for whole chicken pieces or 10 minutes for boneless chicken. Stir occasionally. 6.Add the sweet potato or yam plus 1/2 the toasted coconut. Continue simmering 10 more minutes, or until potato/yam has softened enough to easily pierce with a fork and chicken is cooked. Stir occasionally. 7.Reduce heat to minimum. Add remaining coconut milk and stir to dissolve into the curry sauce. Taste-test for salt and spice, adding more fish sauce if not salty or flavorful enough, or more chili for a spicier curry. Add more sugar if you prefer it sweeter. Portion out into bowls and top with fresh coriander plus a final sprinkling of toasted coconut.