Well, we are getting back into the world of real food. This is a spin on the Coconut Curry Shrimp I've posted before. Many years ago, a friend and I used to frequent a Thai lunch spot in OKC. Every time we went we both ordered this wonderful dish. I wasn't into cooking Thai food at the time and had no idea what might be in it or how to make it. But I never forgot the flavor. And I swear this is so very close to what we used to order.
THAI CHICKEN POTOATO COCONUT CURRY (Serves 4)
2 tsp canola oil
6 green onions, white and greens separated, chopped
2 Tbsp Thai red curry paste (I used 1/4 cup of Central Market's Curry Coconut Sauce)
Tbsp minced garlic
1 can light coconut milk
1 Tbsp + 1 tsp fish sauce
about 2 cups (1/2 pound) cooked, chopped or shredded chicken
about 3 medium red potatoes, cooked then cubed (about 3/4 to 1 lb)
1/4-1/2 cup chopped cilantro
salt to taste
cooked jasmine rice
In a large skillet, heat oil on medium-high. Add scallion whites and red curry paste and saute one minute. Add garlic, season with salt and cook 2-3 minutes. Add coconut milk, fish sauce, and mix well. Simmer about 2-3 minutes, then add cooked chicken and potatoes. Remove from heat, mix in scallion greens and cilantro. Serve over rice.
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