Technically, since this involves absolutely NO Thai Curry paste whatsoever, it's not really a curry, but the premise is the same. A sauce, based on Coconut Milk, spiked with Ginger, Chile and Lime juice, in which the meat and vegetables are cooked. Serve over rice and voila! Dinner!
I like to substitute Serrano chiles for Bird's Eyes, simply because they are easier to find. Serranos have about half the "heat"of Thai Bird's Eye chiles, but Serranos are are twice as big. So you get the same effect from 4-5 Serranos as you do from 4 Bird's Eyes. Just be sure to remove the membranes and seeds.
1⁄4 cup Coconut oil
1 medium Sweet Onion, diced
4-5 Serrano Chiles, stemmed, seeded, and minced (or 4 Bird's Eye chiles if readily available)
4 Garlic cloves, minced
1 TB freshly ground Ginger Root
3/4 tsp ground Turmeric (a little goes a LOOOOOONG way)
6 boneless, skinless Chicken Thighs
1⁄4 cup Lime Juice
27 oz Coconut Milk (2 cans)
Salt, to taste
Jasmine or Basmati Rice and finely chopped Cilantro, for Serving
Corningware 4 Quart Sauce pot (P-84-B) or (A-4-B)
Melt Coconut oil in the 4 quart Sauce pot (P-84-B) set over medium flame.
Once melted, add the Onion, Serrano, Garlic & Turmeric, stirring to combine.
Reduce the flame to low and cook slowly for 30 minutes....
or until the onions and REALLY soft.
Lay the Chicken Thighs on the bed of cooked onions.
Add the Lime Juice....
And the Coconut milk and season with a pinch or two of Salt.
Stir until everything is a nice bright yellow (tumeric is a powerful coloring agent)
Increase the flame to Medium and bring to a boil.
Reduce the flame, then cover and simmer for 15 minutes.
Twist the lid to allow some of the steam to escape and cook an additional 15 minutes.
Fill a bowl with rice, top with a Chicken Thigh and spoon the delicious coconut milk sauce all over, then garnish with Cilantro.
and there you have it... The "Soup" that eats like a meal. And quite a delicious meal it is.
Just in case you were curious, the dinnerware that has shown up in the last two recipes is a a Centura Soup "Plate". (as opposed to a "bowl" which is usually of a smaller diameter, and deeper)
Where is your Corningware??
~~
I like to substitute Serrano chiles for Bird's Eyes, simply because they are easier to find. Serranos have about half the "heat"of Thai Bird's Eye chiles, but Serranos are are twice as big. So you get the same effect from 4-5 Serranos as you do from 4 Bird's Eyes. Just be sure to remove the membranes and seeds.
Coconut Milk Chicken
1⁄4 cup Coconut oil
1 medium Sweet Onion, diced
4-5 Serrano Chiles, stemmed, seeded, and minced (or 4 Bird's Eye chiles if readily available)
4 Garlic cloves, minced
1 TB freshly ground Ginger Root
3/4 tsp ground Turmeric (a little goes a LOOOOOONG way)
6 boneless, skinless Chicken Thighs
1⁄4 cup Lime Juice
27 oz Coconut Milk (2 cans)
Salt, to taste
Jasmine or Basmati Rice and finely chopped Cilantro, for Serving
Corningware 4 Quart Sauce pot (P-84-B) or (A-4-B)
Where is your Corningware??
~~
That looks delicious. I really enjoy your posts.
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