Thailand Chicken In Curry Broth
|Freshly grated coconut||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Chicken breasts||2 Large, skinned, boned, and cut into bite-sized pieces|
|Red thai curry paste/Green thai curry paste||1⁄4 Ounce|
|Soy sauce||1 Tablespoon|
|Chicken stock||3 Cup (48 tbs)|
|Fresh basil leaves/1 teaspoon dried basil paste||1 1⁄2 Teaspoon|
|Fried rice||1 Cup (16 tbs) (For Serving)|
|Peanuts||2 Tablespoon (For Serving)|
|Raisins||2 Tablespoon (For Serving)|
|Papaya balls||2 Tablespoon (For Serving)|
|Diced fresh pineapple||2 Tablespoon (For Serving)|
|Chutney||1 Tablespoon (For Serving)|
Several hours ahead, or the day before, prepare the coconut milk necessary to the taste of this dish.
Place grated coconut and hot water in a blender.
Blend on high speed about 2 minutes, scraping down the sides of the container occasionally.
Line a strainer with a double thickness of cheesecloth and place it over a bowl.
Pour coconut mixture into the strainer, allowing the hot liquid to drain through.
When cheesecloth is cool enough to handle, pick it up, twist, and squeeze out as much remaining liquid as possible.
Discard the cheesecloth and the depleted coconut.
Pour pressed coconut milk into a slender container and refrigerate several hours or overnight (but not much longer or coconut rnilk will spoil), until thick coconut milk rises and forms a creamy white layer on top.
When you are ready to begin frying, skim off the thick white layer and place it in a large pan over medium-high heat. (Freeze the remaining coconut milk for other uses.) Stir for 1 to 2 minutes until hot, then add the diced chicken, curry paste, soy sauce, salt, and pepper.
Saute these ingredients about 1 minute to blend flavors and partially cook the chicken.
Pour in the chicken stock; add the basil.
Bring to a gentle boil, then lower the heat and simmer gently 10 minutes longer, or until chicken is cooked through.