This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
- Anthony Burgess, Author
My neighborhood Thai restaurant serves this curry and I order it just about every time I eat there. I have had this a lot of ways – some recipes make this more of a red curry and others more yellow. Some recipes have potatoes and some don't. I've even had this with pineapple in the dish (which is how my local restaurant makes it). All are good and the scents of the anise, tamarind, cinnamon and cardamom will warm you up even as the dish is cooking.
The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.
I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.
1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3.
Keeps well in the refrigerator for 2-3 days. Reheat gently.
|2 Tbsp||fresh ginger (peeled and minced)|
|4 tsp||massaman or red Thai curry paste|
|1 lb||boneless skinless chicken thighs (cubed)|
|1 tsp||olive oil|
|1||stick cinnamon (whole)|
|fresh ground black pepper (to taste)|
|1 large||onion (sliced)|
|1 Tbsp||fish sauce|
|1 15 ounce can||light coconut milk|
|1 lb||russet potatoes (peeled and cut into 1 inch cubes)|
|1 tsp||tamarind paste|
|2 tsp||brown sugar|
|4 Tbsp||roasted unsalted peanuts|
|16||leaves fresh basil (preferably Thai basil)|
|1/2 cup||jasmine rice|
Place the ginger, curry paste and chicken thighs in a bowl. Mix well and let marinate in the refrigerator for about an hour.
Crush the cardamom pods and remove the cardamom. Discard the shell.
Place the oil in a large sauce pan over medium heat. Add the cardamom, anise and cinnamon. Cook for about 3 minutes, stirring continuously.
Add the onion and cook for about 5 minutes, stirring occasionally.
Add the marinated chicken and cook, stirring frequently, for about 5 minutes.
Add the fish sauce, coconut milk and 3 cups water.
Stir and cook over low heat for 30 minutes. Add the potato, tamarind paste, brown sugar and peanuts.
Cook for 30 to 40 minutes, stirring occasionally.
While the curry is cooking, place 1 cup water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 15 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
When the potatoes are tender (about 30 minutes) serve the curry over rice.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 480||Calories from Fat 148|
|% Daily Value|
|Total Fat 16g||26%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 53g||20%|
|Dietary Fiber 5g||21%|
|Vitamin A 9%||Vitamin C 33%|
|Calcium 7%||Iron 26%|
|Vitamin K 28 mcg||Potassium 1147 mg|
|Magnesium 108 mg|