Thai curry

[sofiaviolet]

I am so proud of myself, y'all. After months of trying, I finally have something that is seriously tasty, albeit not as good as restaurant food. Much cheaper, though.

Thai curry

Ingredients (per serving)

½ can (approx. 7 oz) coconut milk

0 to 6 birdseye chili peppers or similar, according to taste (I use 4)

dried basil, lots

fish sauce

½ to ¾ tbsp curry paste

one chicken breast fillet or one half boneless thigh, sliced

red, orange, and/or yellow bell pepper (about ¼ to ½ of a pepper), sliced

½ to 1 cups rice

Directions

1. Possibly begin making rice.
2. Coconut milk in saucepan of appropriate size.
3. Add chilis, fish sauce (about ½ tbsp, but I eyeball it), and curry paste. Stir for a little bit.
4. Basil. Make a little mound, then stir it in. I would recommend overdoing the basil rather than underdoing it.
5. You should probably make the rice here if you didn't earlier.
6. Let the coconut milk etc. sit over low heat. Turn the burner off if it starts to froth.
7. About five minutes before the rice is done, add the chicken and bell pepper and possibly nudge the heat up a bit (or turn it back on if you had to turn it off earlier).
8. Serve and eat.

I give per-person ingredients because I haven't found a way to make the leftovers good (the chicken always tastes funny, so vegetarian versions might reheat just fine).

Comments

[holyschist]

I've never had coconut milk curdle, and I use it in soups and curries all the time...my only guess would be that she might be heating it too high and/or too quickly? Coconut milk in leftovers will quasi-solidify because the fat in coconut milk is a solid at room temperature--but reheating it will liquify it again.

(I also make curries with yogurt regularly, and have never had full-fat yogurt curdle on me, so I may just be lucky.)