Tuesday, August 30, 2011

Thai Chicken

I'm moving back to school in five days, and I'm beyond excited. Going back to college as a sophomore is so different from moving in as a freshman. That fear of the unknown (which drives me crazy. I like to be in control) is pretty much gone. I have friends and familiarity to return to. And by this time you kinda realize who you are and what you need. Example: I did not iron my clothes for the first 18 years of my life, and I did not suddenly start ironing in college. Stupid example, haha. 

 Before I leave I have to have my favorite foods that I won't get for months. I did try and create this chicken at school once, but it required a lot of advance planning. It's just one of those things probably better made in the comfort of your own home. Over the years I've adapted this recipe until reaching what I believe to be coconutty curry perfection. Nom. 

Oh, and if you're a college freshman, or nearing that time in your life, no worries. It may be tough at first, but you'll find your place. I mean, I did, and I'm kind of a "socially retarded misanthrope",  to quote Gesine Bullock-Prado. So you'll be fine.

So tasty I forgot to take a picture, haha
Thai Curry Chicken
adapted from the Usborne Children's World Cookbook


2 medium onions
3 cloves garlic, crushed
1 tsp ground ginger
1 tsp chili powder
a dash curry powder
pinch of salt a pepper
3 Tbsp vegetable oil
6 skinless chicken breasts
1 lime 
1 can coconut milk
1/4-1/2 c cream of coconut (the stuff to make, pina coladas, y'know?) 
1-2 tsp red curry paste

Peel and chop the onions into small pieces. Mix the ginger, curry powder, chili powder, salt and pepper in a small bowl. Heat the oil in a large frying pan. Add the chicken breasts and cook them for 5 minutes on each side. Lift the chicken breasts onto paper towels. Pat them dry with another paper towel to remove excess oil. Cut the lime and squeeze the juice over the chicken, then sprinkle each piece evenly with the spice mixture. In a bowl or measuring cup, combine the coconut milk, cream of coconut and curry paste until combined. I like my sauce a little on the sweeter side, so I tend to add more cream of coconut and less curry paste. Up to you. Heat the oil in the frying pan again. Cook onions and garlic over low heat until soft. Put the chicken back in the pan and pour the coconut sauce over it. Stir everything together well. Cook the chicken for twenty minutes, until it is cooked all the way through. Serve with sticky, short grain rice.

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