Probably because I have a lot and a lot of stuffs on hand that need to be settle first before all. Tomorrow will be the last day to be in April. Yeah the time flies very fast without us realize. And now I have only very few time left to settle on the mid-term examination question papers.
And it has been a looong time too actually I did not managed to get into the kitchen and play with all the cooking utensils. Actually I am tired too..There is always like 2 to 3 times a week I will definitely fallen asleep in the afternoon after came back from school. So sorry to my dear Mr Hubby but in anyway, I really thank to him for being really understanding of my tiredness and bzness. Love u dear..But who knows what he feels inside.. :-( perhaps not..
Anyway, in few days back, here I managed to prepare this for him, the great ever and sumptuous chicken red curry for dinner..
The recipe..?? adusss..the lazy feeling is still there and therefore, it's may be in the next time come will be posted..sooo sorry..Apa-apapon..jom layan rupa jaa laa dulu.. ~wink wink~
Updated : 29 April 2010
- 1/2 medium chicken, cut into parts (remove as much of the skin as possible)
- 2-3 kaffir lime leaves (purchased frozen at Asian stores), OR substitute 1 Tbsp. lime juice
- 1 cinnamon stick (OR substitute 1/2 tsp. cinnamon)
- fresh basil and coriander/cilantro for garnish
- RED CURRY SAUCE:
- 1 can coconut milk
- 2 shallots OR 1/2 cup purple onion, sliced
- 1 thumb-size piece galangal (or ginger)
- 3 cloves garlic
- 1 Tbsp. tomato ketchup, OR tomato paste + 1/2 tsp. sugar
- 3 Tbsp. fish sauce
- Preheat cooking oil.
- Place chicken pieces in a fairly large casserole dish.
- Place all curry sauce ingredients in a food processor or blender. Process well.
- Pour the curry sauce over the chicken. Stir well, so that each of the chicken pieces is covered with sauce.
- Add the kaffir lime leaves and cinnamon, mixing these into the sauce.
- Cover and bake 45 minutes at 350 degrees.
- Remove dish from the oven. Add the vegetables and stir them into the sauce. Return the curry to the oven for 15-20 minutes, or until chicken is well cooked.
- Do a taste test. If the sauce isn't salty enough, add more fish sauce (1 Tbsp. at a time). If it's too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
- Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine-scented rice. ENJOY!
~ recipe googled ~