Chicken Curry
12 ounces sliced chicken breast
1 16 ounces can of coconut milk
12 ounces water or chicken stock
2 tablespoons ground peanuts
1 tablespoon sugar, optional
fish sauce to taste or a dash of salt to taste
4 to 5 Thai basil leaves
2 ounces yellow curry paste
1/2 teaspoon ground red chili, add to taste only
Start heating a sauteed pan over medium heat. Open the can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, chicken, water or stock and the rest of the coconut milk and mix together. When the chicken is almost finished, add the fish sauce, peanuts, basil, red chili and bell peppers. Let simmer for 10 minutes and serve.
To make your own coconut milk, grate the white meat from a fresh coconut, making sure the gratings are very small. The fine side of a cheese grater works fine. Take the gratings and put in a piece of Muslim or cheese cloth. add some very warm water and make into a ball for squeezing. Squeeze like hell, getting all the liquid you can out of the gratings. This first squeeze is the most highly concentrated. One more time is possible, but it will be more diluted than the first squeeze. Makes 2 servings.
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