Gai Pad Pung Kari (Chicken With Curry)

Recipe Ingredients

2 tablespoons	30ml	Oil
2		Garlic cloves - finely chopped
1 tablespoon	15ml	Curry powder
4 oz	113g	Chicken breast - coarsely chopped
1 oz	28g	Onion - chopped (small)
1 oz	28g	Potato - diced small (medium)
1 tablespoon	15ml	Chicken stock
2 tablespoons	30ml	Fish sauce
1		Sugar
4 tablespoons	60ml	Coconut milk

Recipe Instructions

We like to include at least one curry in a full meal and in the next chapter I'll show how to make up the different pastes that are the basis of the four main curries. However, before we start the business of pounding spices, we have easier dishes like this which use ready-made curry powder-a medium Indian curry powder will do.

In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4 Tbs. stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish sauce, sugar, and coconut milk, stirring after each is slightly thickened.

Source:
July 1993 issue of Bon Appetit

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.