THAI CHICKEN CURRY IN COCONUT MILK

1 tbsp vegetable oil
4 tsp mediumThai or Indian curry paste
1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
1 onion coarsely chopped
1 re pepper cut into thin strips
grated rind of one lemon
1 cup light cocunut milk
1 tbsp As ioan fish sauce or soy sauce
1 tbsp lemon juice
1/3 cup chopped cilantro

Heat oil in non-stick skillet
Add curry past and stir fry 30 seconds
Add chicken and stir fry for 3 minutes
Add onion and fry for one minute
Add red pepper strips and lemon rind, stir for I minute or until onion
is softened
Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
cook for about 2 minutes until sauce s slightly thickened
Stir in coriander and serve on cooked rice.

On Sat, 01 Jan 2011 21:41:41 -0500, Dave Smith
> wrote:

> THAI CHICKEN CURRY IN COCONUT MILK
>
> 1 tbsp vegetable oil
> 4 tsp mediumThai or Indian curry paste
> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
> 1 onion coarsely chopped
> 1 re pepper cut into thin strips
> grated rind of one lemon
> 1 cup light cocunut milk
> 1 tbsp As ioan fish sauce or soy sauce
> 1 tbsp lemon juice
> 1/3 cup chopped cilantro
>
> Heat oil in non-stick skillet
> Add curry past and stir fry 30 seconds
> Add chicken and stir fry for 3 minutes
> Add onion and fry for one minute
> Add red pepper strips and lemon rind, stir for I minute or until onion
> is softened
> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
> cook for about 2 minutes until sauce s slightly thickened
> Stir in coriander and serve on cooked rice.

Thanks, Dave... which do you prefer in this, fish sauce or soy sauce?

--

Never trust a dog to watch your food.

On 01/01/2011 10:33 PM, sf wrote:
> On Sat, 01 Jan 2011 21:41:41 -0500, Dave Smith
> > wrote:
>
>> THAI CHICKEN CURRY IN COCONUT MILK
>>
>> 1 tbsp vegetable oil
>> 4 tsp mediumThai or Indian curry paste
>> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
>> 1 onion coarsely chopped
>> 1 re pepper cut into thin strips
>> grated rind of one lemon
>> 1 cup light cocunut milk
>> 1 tbsp As ioan fish sauce or soy sauce
>> 1 tbsp lemon juice
>> 1/3 cup chopped cilantro
>>
>> Heat oil in non-stick skillet
>> Add curry past and stir fry 30 seconds
>> Add chicken and stir fry for 3 minutes
>> Add onion and fry for one minute
>> Add red pepper strips and lemon rind, stir for I minute or until onion
>> is softened
>> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
>> cook for about 2 minutes until sauce s slightly thickened
>> Stir in coriander and serve on cooked rice.
>
> Thanks, Dave... which do you prefer in this, fish sauce or soy sauce?
>
fish sauce

On Sat, 01 Jan 2011 22:40:38 -0500, Dave Smith
> wrote:

> On 01/01/2011 10:33 PM, sf wrote:
> > On Sat, 01 Jan 2011 21:41:41 -0500, Dave Smith
> > > wrote:
> >
> >> THAI CHICKEN CURRY IN COCONUT MILK
> >>
> >> 1 tbsp vegetable oil
> >> 4 tsp mediumThai or Indian curry paste
> >> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
> >> 1 onion coarsely chopped
> >> 1 re pepper cut into thin strips
> >> grated rind of one lemon
> >> 1 cup light cocunut milk
> >> 1 tbsp As ioan fish sauce or soy sauce
> >> 1 tbsp lemon juice
> >> 1/3 cup chopped cilantro
> >>
> >> Heat oil in non-stick skillet
> >> Add curry past and stir fry 30 seconds
> >> Add chicken and stir fry for 3 minutes
> >> Add onion and fry for one minute
> >> Add red pepper strips and lemon rind, stir for I minute or until onion
> >> is softened
> >> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
> >> cook for about 2 minutes until sauce s slightly thickened
> >> Stir in coriander and serve on cooked rice.
> >
> > Thanks, Dave... which do you prefer in this, fish sauce or soy sauce?
> >
> fish sauce

Okay, then I'll try that first. Thanks!

--

Never trust a dog to watch your food.

On Jan 1, 9:41*pm, Dave Smith > wrote:
> THAI CHICKEN CURRY IN COCONUT MILK
>
> 1 tbsp vegetable oil
> 4 tsp *mediumThai or Indian curry paste
> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
> 1 onion coarsely chopped
> 1 re pepper cut into thin strips
> grated rind of one lemon
> 1 cup light cocunut milk
> 1 tbsp As ioan fish sauce or soy sauce
> 1 tbsp lemon juice
> 1/3 cup chopped cilantro
>
> Heat oil in non-stick skillet
> Add curry past and stir fry *30 seconds
> Add chicken and stir fry *for 3 minutes
> Add onion and fry for one minute
> Add red pepper strips and lemon rind, stir for I minute or until onion
> is softened
> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
> cook for about 2 minutes until sauce s slightly thickened
> Stir in coriander and serve on cooked rice.

This recipe doesn't sound right - especially if you're recommending a
non-stick fying pan.

On 02/01/2011 9:25 PM, lainie wrote:
> On Jan 1, 9:41 pm, Dave > wrote:
>> THAI CHICKEN CURRY IN COCONUT MILK
>>
>> 1 tbsp vegetable oil
>> 4 tsp mediumThai or Indian curry paste
>> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
>> 1 onion coarsely chopped
>> 1 re pepper cut into thin strips
>> grated rind of one lemon
>> 1 cup light cocunut milk
>> 1 tbsp As ioan fish sauce or soy sauce
>> 1 tbsp lemon juice
>> 1/3 cup chopped cilantro
>>
>> Heat oil in non-stick skillet
>> Add curry past and stir fry 30 seconds
>> Add chicken and stir fry for 3 minutes
>> Add onion and fry for one minute
>> Add red pepper strips and lemon rind, stir for I minute or until onion
>> is softened
>> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
>> cook for about 2 minutes until sauce s slightly thickened
>> Stir in coriander and serve on cooked rice.
>
> This recipe doesn't sound right - especially if you're recommending a
> non-stick fying pan.



Something doesn't sound right?
Anything in particular?
That is the way the recipe appeared in the newspaper article and the way
I have been cooking it for a decade.

,,,, but you think it doesn't sound right.

Dave Smith > wrote:

>On 02/01/2011 9:25 PM, lainie wrote:

>> On Jan 1, 9:41 pm, Dave > wrote:
>>> THAI CHICKEN CURRY IN COCONUT MILK
>>>
>>> 1 tbsp vegetable oil
>>> 4 tsp mediumThai or Indian curry paste
>>> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
>>> 1 onion coarsely chopped
>>> 1 re pepper cut into thin strips
>>> grated rind of one lemon
>>> 1 cup light cocunut milk
>>> 1 tbsp As ioan fish sauce or soy sauce
>>> 1 tbsp lemon juice
>>> 1/3 cup chopped cilantro
>>>
>>> Heat oil in non-stick skillet
>>> Add curry past and stir fry 30 seconds
>>> Add chicken and stir fry for 3 minutes
>>> Add onion and fry for one minute
>>> Add red pepper strips and lemon rind, stir for I minute or until onion
>>> is softened
>>> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
>>> cook for about 2 minutes until sauce s slightly thickened
>>> Stir in coriander and serve on cooked rice.
>>
>> This recipe doesn't sound right - especially if you're recommending a
>> non-stick fying pan.
>
>Something doesn't sound right?
>Anything in particular?
>That is the way the recipe appeared in the newspaper article and the way
>I have been cooking it for a decade.
>
>,,,, but you think it doesn't sound right.

It sounds good for me, other than the tofu being replaced by chicken.

Steve

On 1/2/2011 11:37 PM, Steve Pope wrote:
> Dave > wrote:
>
>> On 02/01/2011 9:25 PM, lainie wrote:
>
>>> On Jan 1, 9:41 pm, Dave > wrote:
>>>> THAI CHICKEN CURRY IN COCONUT MILK
>>>>
>>>> 1 tbsp vegetable oil
>>>> 4 tsp mediumThai or Indian curry paste
>>>> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
>>>> 1 onion coarsely chopped
>>>> 1 re pepper cut into thin strips
>>>> grated rind of one lemon
>>>> 1 cup light cocunut milk
>>>> 1 tbsp As ioan fish sauce or soy sauce
>>>> 1 tbsp lemon juice
>>>> 1/3 cup chopped cilantro
>>>>
>>>> Heat oil in non-stick skillet
>>>> Add curry past and stir fry 30 seconds
>>>> Add chicken and stir fry for 3 minutes
>>>> Add onion and fry for one minute
>>>> Add red pepper strips and lemon rind, stir for I minute or until onion
>>>> is softened
>>>> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
>>>> cook for about 2 minutes until sauce s slightly thickened
>>>> Stir in coriander and serve on cooked rice.
>>>
>>> This recipe doesn't sound right - especially if you're recommending a
>>> non-stick fying pan.
>>
>> Something doesn't sound right?
>> Anything in particular?
>> That is the way the recipe appeared in the newspaper article and the way
>> I have been cooking it for a decade.
>>
>> ,,,, but you think it doesn't sound right.
>
> It sounds good for me, other than the tofu being replaced by chicken.
>
> Steve

Sounds good to me too.

--
Currently Reading: Falling Free by Lois McMaster Bujold

On 2011-01-03, Dave Smith > wrote:

>>> 1 cup light cocunut milk
>>> 1 tbsp As ioan fish sauce or soy sauce

> Something doesn't sound right?
> Anything in particular?
> That is the way the recipe appeared in the newspaper article and the way
> I have been cooking it for a decade.

I'm not gonna kick it outta bed for eating crackers, but the two above
ingredients sound a bit off, to me. Jes where does one find "light"
coconut milk and the fish OR soy thing sounds a bit bizarre. The two
are not even remotely interchangable, at least not in my kitchen.
I never put soy in any Thai curries I make. But then, if you like it,
who am I to criticize. So, enjoy!

nb

On Jan 2, 11:05*pm, Dave Smith > wrote:
> On 02/01/2011 9:25 PM, lainie wrote:
>
>
>
>
>
> > On Jan 1, 9:41 pm, Dave > *wrote:
> >> THAI CHICKEN CURRY IN COCONUT MILK
>
> >> 1 tbsp vegetable oil
> >> 4 tsp *mediumThai or Indian curry paste
> >> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
> >> 1 onion coarsely chopped
> >> 1 re pepper cut into thin strips
> >> grated rind of one lemon
> >> 1 cup light cocunut milk
> >> 1 tbsp As ioan fish sauce or soy sauce
> >> 1 tbsp lemon juice
> >> 1/3 cup chopped cilantro
>
> >> Heat oil in non-stick skillet
> >> Add curry past and stir fry *30 seconds
> >> Add chicken and stir fry *for 3 minutes
> >> Add onion and fry for one minute
> >> Add red pepper strips and lemon rind, stir for I minute or until onion
> >> is softened
> >> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
> >> cook for about 2 minutes until sauce s slightly thickened
> >> Stir in coriander and serve on cooked rice.
>
> > This recipe doesn't sound right - especially if you're recommending a
> > non-stick fying pan.
>
> Something doesn't sound right?
> Anything in particular?
> That is the way the recipe appeared in the newspaper article and the way
> I have been cooking it for a decade.
>
> ,,,, but you think it doesn't sound right.- Hide quoted text -
>
> - Show quoted text -

Sorry, it wasn't the ingredients, more like the cooking time. Just
didn't seem like it would be cooked through.

notbob wrote:
> On 2011-01-03, Dave Smith > wrote:
>
>>>> 1 cup light cocunut milk
>>>> 1 tbsp As ioan fish sauce or soy sauce
>
>> Something doesn't sound right?
>> Anything in particular?
>> That is the way the recipe appeared in the newspaper article and the way
>> I have been cooking it for a decade.
>
> I'm not gonna kick it outta bed for eating crackers, but the two above
> ingredients sound a bit off, to me. Jes where does one find "light"
> coconut milk and the fish OR soy thing sounds a bit bizarre. The two
> are not even remotely interchangable, at least not in my kitchen.
> I never put soy in any Thai curries I make. But then, if you like it,
> who am I to criticize. So, enjoy!
>
> nb

Gee, light soy sauce has been available for many years now. Also,
while I would use fish sauce, some people don't like it.

--
Jean B.

On 2011-01-03, Jean B. > wrote:

> Gee, light soy sauce has been available for many years now.

Who said anything about "light soy"?

Time to lay off one of those sauces, Jean.

nb

On 03/01/2011 9:34 AM, lainie wrote:

>>
>>> This recipe doesn't sound right - especially if you're recommending a
>>> non-stick fying pan.
>>
>> Something doesn't sound right?
>> Anything in particular?
>> That is the way the recipe appeared in the newspaper article and the way
>> I have been cooking it for a decade.
>>
>> ,,,, but you think it doesn't sound right.- Hide quoted text -
>>
>> - Show quoted text -
>
> Sorry, it wasn't the ingredients, more like the cooking time. Just
> didn't seem like it would be cooked through.


That has never been a problem. If anything, it is easily overcooked.
The onion, peppers and chicken are cut into small pieces, so they don't
take long to cook. Boiling the coconut milk provides more cooking time.

On 03/01/2011 8:14 AM, notbob wrote:
> On 2011-01-03, Dave > wrote:
>
>>>> 1 cup light cocunut milk
>>>> 1 tbsp As ioan fish sauce or soy sauce
>
>> Something doesn't sound right?
>> Anything in particular?
>> That is the way the recipe appeared in the newspaper article and the way
>> I have been cooking it for a decade.
>
> I'm not gonna kick it outta bed for eating crackers, but the two above
> ingredients sound a bit off, to me. Jes where does one find "light"
> coconut milk and the fish OR soy thing sounds a bit bizarre. The two
> are not even remotely interchangable, at least not in my kitchen.
> I never put soy in any Thai curries I make. But then, if you like it,
> who am I to criticize. So, enjoy!


There is light coconut milk as well as regular. It is not always
available around here. I agree that soy and fish sauces are a lot
different but both are salty. Bear in mind it was in the Toronto Star.
Toronto is a cosmopolitan city and it would not be hard to find fish
sauce. I had to drive 20 miles to a store where I could get it. So I
guess the idea is that is is better to substitute soy sauce than to be
unable to do the dish at all.

On 2011-01-03, Dave Smith > wrote:

> available around here. I agree that soy and fish sauces are a lot
> different but both are salty.

I love how folks rationalize their point of view. Ya' know, a
margarita and salt cod are also salty, but I don't think I'd see much
enthusiam for a salt cod cocktail.

> sauce. I had to drive 20 miles to a store where I could get it.

I had to drive 100 miles. What's your point?

nb

On 03/01/2011 11:59 AM, notbob wrote:
> On 2011-01-03, Dave > wrote:
>
>> available around here. I agree that soy and fish sauces are a lot
>> different but both are salty.
>
> I love how folks rationalize their point of view. Ya' know, a
> margarita and salt cod are also salty, but I don't think I'd see much
> enthusiam for a salt cod cocktail.
>
>> sauce. I had to drive 20 miles to a store where I could get it.
>
> I had to drive 100 miles. What's your point?
>
>

But you have to drive 100 miles for everything ;-)

On 2011-01-03, Dave Smith > wrote:

> But you have to drive 100 miles for everything ;-)

Not Carrhart clothing!! ....ooooh... that's another group.

Yeahbut.... I only have to sit at my computer and get most anything.
Even soy and fish sauce.

http://www.chinesefooddiy.com/buy_soy_sauce.htm

nb

On 2011-01-02, Dave Smith > wrote:

> THAI CHICKEN CURRY IN COCONUT MILK
>
> 1 tbsp vegetable oil
> 4 tsp mediumThai or Indian curry paste
> 1-1/2 pound bonelss skinless chicken breast or thighs cut into thin strips
> 1 onion coarsely chopped
> 1 re pepper cut into thin strips
> grated rind of one lemon
> 1 cup light cocunut milk
> 1 tbsp As ioan fish sauce or soy sauce
> 1 tbsp lemon juice
> 1/3 cup chopped cilantro
>
> Heat oil in non-stick skillet
> Add curry past and stir fry 30 seconds
> Add chicken and stir fry for 3 minutes
> Add onion and fry for one minute
> Add red pepper strips and lemon rind, stir for I minute or until onion
> is softened
> Stir in coconut milk, fish sauce and lemon juice. Bring to a boil and
> cook for about 2 minutes until sauce s slightly thickened
> Stir in coriander and serve on cooked rice.

It looks like you're trying to make Kaeng Khiao Wan Kai, or Green Chicken
Curry.

2 cups coconut milk
2 tablespoon oil
1 onion, chopped
2 tablespoon green curry paste
1 pound chicken thigh fillets, cut into strips
4 kaffir lime leaves
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon lime rind, finely grated
1 tablespoon soft brown sugar (typically, palm sugar is used)

In a small pan, bring coconut milk to the boil, and cover over high
heat for about 10 minutes or until bubles of oil begin to crack the
surface of the milk.

Heat oil in a wok. Add onion and curry paste and cook over medium heat
for 3 minutes, or until fragrant. Add chicken and stir fry for another
5 minutes. Pour in coconut milk, lime leaves and 1/4 cup of water and
bring to boil, stirring occasionally.

Reduce heat, simmer curry for 10 minutes or until chicken is tender.
Stir in fish sauce, lime juice, lime rind and brown sugar.

Serve immediately with steamed white rice on the side.

If you want to add vegetables to this curry, stir in long beans or
green beans with coconut milk, lime leaves and water.

The green curry paste, or Kaeng Khiao Wan, is made something like this:

6 green chili peppers
2 fresh lemon grass stalks, or 2 teaspoon dried lemon grass
5 garlic cloves, chopped
3 medium shallots, chopped
1 teaspoon lemon zest
1 teaspoon galanga

Slice the chili peppers in half lengthwise. Discard the seeds and chop
the chili peppers. Put all the ingredients in a mortar or a food
processor and blend to a thick green paste, adding water if necessary.
Store in a tightly sealed container in the refrigerator.

--
Clay Irving >
Anyway, there's plenty of room for doubt. It might seem easy enough,
but computer language design is just like a stroll in the park.

On Jan 3, 10:52*am, "Jean B." > wrote:
> notbob wrote:
> > On 2011-01-03, Dave Smith > wrote:
>
> >>>> 1 cup light cocunut milk
> >>>> 1 tbsp As ioan fish sauce or soy sauce
>
> >> Something doesn't sound right?
> >> Anything in particular?
> >> That is the way the recipe appeared in the newspaper article and the way
> >> I have been cooking it for a decade.
>
> > I'm not gonna kick it outta bed for eating crackers, but the two above
> > ingredients sound a bit off, to me. *Jes where does one find "light"
> > coconut milk and the fish OR soy thing sounds a bit bizarre. *The two
> > are not even remotely interchangable, at least not in my kitchen.
> > I never put soy in any Thai curries I make. *But then, if you like it,
> > who am I to criticize. *So, enjoy! *
>
> > nb
>
> Gee, light soy sauce has been available for many years now. *Also,
> while I would use fish sauce, some people don't like it.
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

I don't think one tablespoon of fish sauce would be significantly
awful - even if people don't like it! I finally replaced my 'old'
large bottle of fish sauce with a smaller one, which I found in the
Asian food store. I know I've never used more than 3 TB in any given
recipe, so it lasted forever.. e.

lainie > wrote:
-snip-
>
>I don't think one tablespoon of fish sauce would be significantly
>awful - even if people don't like it! I finally replaced my 'old'
>large bottle of fish sauce with a smaller one, which I found in the
>Asian food store. I know I've never used more than 3 TB in any given
>recipe, so it lasted forever.. e.


I "never" use fish sauce. When anyone asks what that special flavor
is, I just tell them it is an Asian 'secret sauce'. I add some
more Nuoc Mam at the table for mine. I love the stuff.

Jim

notbob wrote:
> On 2011-01-03, Jean B. > wrote:
>
>> Gee, light soy sauce has been available for many years now.
>
> Who said anything about "light soy"?
>
> Time to lay off one of those sauces, Jean.
>
> nb

Er, I meant light coconut milk. Guess my mind was zooming ahead
to the other part of the question. Sorry.

--
Jean B.

On Mon, 03 Jan 2011 10:52:42 -0500, "Jean B." > wrote:

> Also, while I would use fish sauce, some people don't like it.

It's one of those things that needs to be used in moderation. A
little is more umami than anything else (like a couple drops of
Worcestershire would be in European/US cooking), but add too much and
you'll be gagging.


--

Never trust a dog to watch your food.

sf wrote:
> On Mon, 03 Jan 2011 10:52:42 -0500, "Jean B." > wrote:
>
>> Also, while I would use fish sauce, some people don't like it.
>
> It's one of those things that needs to be used in moderation. A
> little is more umami than anything else (like a couple drops of
> Worcestershire would be in European/US cooking), but add too much and
> you'll be gagging.
>
>
There is a difference depending on the brand you use. Truth be
told, I have mostly used a brand that is NOT highly recommended.
I wonder how much tweaking I'll have to do when using a better brand.

--
Jean B.

On Mon, 03 Jan 2011 21:06:14 -0500, "Jean B." > wrote:

>sf wrote:
>> On Mon, 03 Jan 2011 10:52:42 -0500, "Jean B." > wrote:
>>
>>> Also, while I would use fish sauce, some people don't like it.
>>
>> It's one of those things that needs to be used in moderation. A
>> little is more umami than anything else (like a couple drops of
>> Worcestershire would be in European/US cooking), but add too much and
>> you'll be gagging.
>>
>>
>There is a difference depending on the brand you use. Truth be
>told, I have mostly used a brand that is NOT highly recommended.
>I wonder how much tweaking I'll have to do when using a better brand.

I think it is as much 'style' as brand. I don't care for the
several I've tried that are labeled Thai- which seem to be the most
popular in my part of the world - but I've found a couple of the
Vietnamese ones that ring the right bells. I've seen Japanese &
Korean- but a quart lasts a long time & I like what I've got.

Nuoc Mam- the Vietnamese style- is the one that gave me a taste for it
in the first place, so that makes sense.

Jim