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Chicken

Thai Red Curry

Dried chiles lend earthiness and heat to this red curry, while the coconut milk, eggplant, chicken and basil round out the flavors.

Ingredients:

  • 2 cups water
  • 6 (2- to 3-inch) dried red thai chiles (about 1/8 ounce total), unseeded and stemmed (if you want a hotter paste, add more chiles)
  • 2 (5-inch) new mexico chiles (about 1/3 ounce total), stemmed and seeded
  • 1 tablespoon white peppercorns
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon coriander seeds
  • 2 medium (2 3/4 ounces total) shallots, chopped (1/2 cup)
  • 1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons)
  • 2 (16-inch) stalks fresh lemongrass (about 3 1/2 ounces total), tender white inner bulbs only, thinly sliced (about 2 tablespoons)
  • 6 large garlic cloves
  • 1 tablespoon finely chopped fresh cilantro, leaves and tender stems
  • 1 teaspoon grated lime zest (from 1 medium lime)
  • 1 teaspoon shrimp paste (such as pantai)
  • 1/2 teaspoon kosher salt
  • 1 (14-ounce) can coconut milk, unopened and unshaken
  • 2 pounds boneless, skinless chicken breasts (3 to 4 breasts), cut into 1- to 1 1/2-inch chunks
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 medium-size (9-ounce) yellow onion, cut into 1-inch pieces (about 1 3/4 cups)
  • 1/2 cup thai red curry paste
  • 2 tablespoons fish sauce
  • 1 to 2 tablespoons palm sugar or granulated sugar, to taste
  • 1 medium-size (6-ounce) japanese eggplant, halved lengthwise and sliced into 1/4-inch half moons (about 1 3/4 cups)
  • 1/2 cup thinly sliced red bell pepper (from 1 medium [about 7-ounce] bell pepper)
  • 1/2 cup loosely packed fresh thai basil leaves, plus chopped basil for garnish

Directions:

  • Place water, Thai chiles, and New Mexico chiles in a small saucepan. Bring to a boil over high. Remove from heat, and let steep, uncovered, 10 minutes. Using a slotted spoon or tongs, remove chiles, and place in a food processor. Reserve soaking water.
  • Toast white peppercorns, cumin, and coriander in a small skillet over medium, stirring constantly, until fragrant, 2 to 3 minutes. Transfer mixture to a small heatproof bowl, and let cool completely, 5 to 10 minutes. Grind mixture into a powder using a spice grinder or mortar and pestle.
  • Place shallots, galangal, lemongrass, garlic, cilantro, lime zest, shrimp paste, salt, ground peppercorn mixture, and 1/4 cup reserved chile soaking water in a food processor. Process until mixture forms a just slightly chunky paste, about 4 minutes, stopping to scrape down sides of bowl as needed. (If the mixture is too thick to blend well, add more reserved soaking water, 1 teaspoon at a time.) You should have 1 cup curry paste; store in an airtight container in refrigerator up to 2 weeks.
  • Open coconut milk can without shaking or stirring. Scoop 2 tablespoons of the coconut cream found at the top of the can into a small bowl; reserve scooped cream and remaining milk in can. Season chicken all over with salt, and set aside.
  • Heat oil in a large wok or Dutch oven over medium-high. Add onion; cook, stirring often, until beginning to soften, about 2 minutes. Add 1/2 cup Thai Red Curry Paste; cook, stirring constantly, until fragrant, about 2 minutes. Add fish sauce, sugar, and remaining coconut milk from can; cook, stirring often, until bubbling and slightly thickened, 3 to 5 minutes.
  • Stir chicken and eggplant into mixture in Dutch oven until combined. Reduce heat to medium; cook, covered, stirring once or twice, until chicken is cooked through (chicken will be firm in texture and no longer pink) and eggplant is tender, about 6 minutes. Uncover and add bell pepper; cook, covered and stirring occasionally, until bell pepper is tender-crisp, about 2 minutes. Remove from heat. Add basil leaves and reserved coconut cream; stir until well combined and basil is wilted. Garnish with chopped basil. Serve over rice.