Red Curried Chicken Kaeng Karikai
From The King & I Thai Cuisine
- 2 c. coconut cream (the thick, creamy portion in a can of coconut milk. If you don’t shake the can, you can easily pour off the lighter liquid portion.)
- 2 T. red curry paste
- 12 oz chicken cut into 2” x 2” cubes
- 3 c. coconut milk
- 1 c. cubed raw potatoes, blanched
- ½ c. chopped onion, blanched
- 3 T. fish sauce
- 1 T. sugar
Put 1 cup coconut cream into a wok over medium heat and add the curry paste. Slowly bring to a boil while whisking the paste into the cream. Whisk in the rest of the coconut cream a little at a time and cook until the cream has a bit of an oily sheen and the liquid has reduced a bit.
Add the chicken and cook until it is opaque. Add the coconut milk, potato, onion, fish sauce and sugar and bring to a low boil. Simmer 15 or 20 minutes. Serve with jasmine rice. Serves 4.