A Simple Thai Red Curry
Chicken Meets Vegetables
In general among the canned Thai Curry Pastes, the Red Curry Paste seems to go best with Seafood, while the Green Paste often appears with Poultry. You may wish to make this with the Green Curry Paste instead. Your choice.
Curried Chicken and Potato Ragout แกงกะหรี่ไก่และมันฝรั่ง
3 cloves Garlic
½ cup Chicken Stock
2 more cups Chicken Stock
3 tablespoons Vegetable Oil
2 whole Chicken Breasts, skinless and boneless, 4 pieces in all
Salt to taste
4 medium Potatoes
1 tart Apple
2 teaspoons Thai Red Curry Paste (or Green Curry Paste, if preferred), plus more to taste
First peel the Onion and cut it in quarters. Peel the Garlic. Put the Onion and Garlic in a blender with the first half cup of Chicken Stock and blend until quite smooth. Set aside.
Cut the Chicken Breasts into small cubes, about half an inch square. Set these aside.
Peel the Potatoes, then cut them in half lengthwise and finally cut them into pieces about a quarter-inch square. Peel and core the Apple and cut it into quarter-inch cubes, too. Set aside the cubes of Potato and Apple.
Place a large, heavy skillet over high fire and heat it until hot. When it is hot, put in the Oil and when the Oil is warm, sprinkle the Chicken cubes with a little Salt. Put the Chicken in the pan and cook, stirring often, until it is lightly browned. It will take 2 to 3 minutes. Reduce the fire to medium.
Spread the Potato cubes over the Chicken.
Next add the Onion and Garlic Mixture. Add the Apple cubes and the remaining 2 cups of Chicken Stock. Cover and simmer over low fire for about 10 minutes.
Remove the cover from the skillet. Scoop up a few tablespoons of the liquid in the skillet and mix it with the Curry Paste in a small bowl until it is smooth. Then slowly add the Curry mixture back into the skillet.
Simmer uncovered until the Potatoes are tender but not falling to pieces, about 5 to 10 minutes, checking occasionally to make sure not to overcook the Potatoes.
Adjust the seasoning with additional Curry Paste and more Salt as needed and serve. The recipe serves about 4 people, depending on what other dishes are available.