Oh my God this is so yummy!!!!!!!!!!! It is the spicyness of this dish tempered with the creamyness of coconut milk had my tongue and palate dancing for joy. It was not just mine but that of Mr. Riaz too. He really enjoyed it also.
Before we get started you have to make this because without this recipe this yummy dish would not be possible at all.
In a wok or skillet add 1/4 cup of peanut oil. Add 1 kilo or 1 pound of chicken. I used the breast cut in to chunks but any part of the chicken will do. If it is on the bone cover and cook on low heat for 30 to 45 minutes. If using brests they take at least 20 minutes to cook.
Add 1 shallot or onion with 1 bunch of green onions chopped. Add 1 pinch each of turbinado sugar, pink salt, cilantro, basil, 1 tsp of each of lime juice, soy sauce, fish sauce or ether 1 dab of shrimp paste or crab paste,the whole thing of red curry paste and please do not worry because it is enough for single use only,
With the flame kept at low heat stir the contents and add 1 can of coconut milk, 1/4 cup of water and let cook for another 15 minutes. This dish is a lot easier to make because the red curry paste was the one that was more time consuming to make and yet this is a very simple dish to make. If you buy coconut milk, just make sure it is unsweetend and it comes in a can. This is Enjoyed with either fat rice noodles or jasmine rice.
