Thai Red Curry Chicken

Click here to print the recipe

So this is the end of the year again. Doesn't time fly so fast?

Our little family survived 2013 without any significant injuries, physically and mentally, I think.

J still travels a lot for business, goes out and tries to rock the world. Although from time to time I'm not too thrilled about it, he seems to enjoy his work tremendously, so in general I'm OK with it.

Big C started high school in September, and I have to say I was not prepared for it. All of the sudden it hit me that I only have less than 4 years before he goes off to college. That was the moment when I started to freak out a little bit. 

But he's been doing very well, he keeps himself busy with loads school work, and other activities. 

Little C has been plagued by mysterious shrinking clothes epidemic this year. Either that, or he's been growing up so fast, I found myself buying clothes for him all the time. 

He's also been doing very well. And oh, he's an green belt in Shotokan karate. With his big brother (purple belt), he's been diligently honing his karate skills and competed in a couple tournaments this year with great results.

Stuey the pooch, as usual still holds the title of 'the most likely individual to get yelled at' in our household. He's almost 2 years old and has grown to be a striking 100-pound fur and teeth. 

He recently discovered that human boys are easy to train and make good pets.

We're still dealing with his unhealthy hatred towards deer and various wildlife that call our backyard their playground.

Stuey is murderous scum.

Nobody likes Stuey.

But he's also super cute, and he's hilarious. 

So maybe we'll keep him.

Ingredients:

• 1 large onion, chopped
• 4 cloves garlic
• 1 inch fresh galangal (Kha), or ginger
• 3 ounces fresh red chili peppers (or use dried, soak in warm water for 30 minutes)
• 5-10 red Thai bird chili peppers, depending on how spicy you want it to be
• 1 tablespoon whole coriander seeds
• 1 teaspoon cumin seeds
• 2 tablespoons cooking oil
• 1 can (14 ounces) coconut milk
• 4 cups chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons shaved palm sugar, or use brown sugar 
• 1 large lemongrass, white part only, bruised
• 5 kaffir-lime leaves
• Salt and pepper to taste
• 1 pound chicken meat, sliced thinly
• 1 can (8 ounces) bamboo shoots
• 1/4 cup frozen peas
• 1/2 cup loosely packed basil leaves
• Cilantro sprigs
• Lime wedges (optional)

Directions:

• Using mortar and pestle, grind the first 7 ingredients until they turn into paste form. Alternatively, you can use food processor.
• Heat oil in a dutch pan over medium heat. Add curry paste, lemongrass, lime leaves, and stir fry until fragrant. Add coconut milk and chicken stock into the pan, mix until combined and bring to boil.
• Reduce the heat to medium-low. Simmer the sauce for about 10-15 minutes, stirring occasionally to prevent the bottom from burning, until the sauce is reduced and become oily.
• Add chicken and bamboo shoots. Continue cooking for about 5 minutes, until the chicken is cooked through. Add peas and bring to simmer until the peas are well cooked. Season the curry with palm sugar, fish sauce, salt and pepper.
• Turn off the heat. Stir in basil leaves. Ladle the curry into serving bowl, garnish with cilantro sprigs. Serve with steamed rice and lime wedges.