Enjoy tender chicken and vegetables braised in a creamy Thai coconut curry spiced with ginger, sherry, cilantro and lime. Control the heat level by using a Serrano pepper for medium heat, or a jalapeño if you prefer fiery hot food.
I’ve been out of the loop for a bit, traveling and then dealing with a cold that settled into a sinus headache, so I haven’t blogged much this month. It’s nearly summer as well, with other trips planned, which means I won’t have a lot of extra time for a while. I feel frazzled thinking about everything I have to get done, so I’ve decided to dial back on the blogging this summer. I hope to post recipes every week or two, but I won’t have time to respond to comments until things slow down a bit. I hope all of you have a wonderful summer and I look forward to being in touch with you in the fall.
Thai Chicken with Vegetables
Serves 4 to 6, adapted from Gourmet
2 tablespoons (30 ml) garlic infused olive oil
3 pounds (1350 grams) chicken legs, thighs or leg quarters
2 teaspoons (10 ml) finely minced ginger root
1 1/2 tablespoons (22.5 ml) sweet rice flour
1/2 teaspoon (2.5 ml) curry powder
2 cans (14 ounces/403 ml) coconut milk
1 cup (240 ml) chicken broth
2 tablespoons (30 ml) dry sherry
1/2 teaspoon (2.5 ml) pepper
1/4 cup (60 ml) finely chopped fresh cilantro
1/4 cup (60 ml) wheat-free tamari or soy sauce (if tolerated)
1 small Serrano or jalapeño pepper, seeded and minced
2 red bell peppers (capsicum), seeded and diced
1 pound (450 grams) green beans, fresh or frozen
1 tablespoon (30 ml) freshly squeezed lime juice
Salt and pepper to taste
Put the oil in a large pan with deep sides and heat over medium-high. Brown the chicken on both sides then remove it from the pan. Add the ginger and sauté it for 1 minute. Add the flour and curry powder, stirring for another minute. Add the coconut milk, broth and sherry, whisking until the mixture is smooth and it comes to a boil. Add the black pepper, cilantro, tamari, and fresh pepper, along with the chicken and any juices that have accumulated on the plate. Cover and simmer for 10 minutes. Stir in the bell pepper and green beans, cover, and simmer for another 20 to 25 minutes, or until the chicken is done. Transfer the chicken and vegetables to a serving dish. Boil the sauce until it thickens and reduces to about 2 cups (480 ml). Skim off the fat, then add the salt, pepper and lime juice to taste. Serve the chicken and vegetables with baked bake brown rice and spoon the sauce over the top.