I came across this recipe after searching for something different to do with the red curry paste I had sitting in the back of the fridge. The stuff lasts, like, forever, but there comes a time when stuff must needs be dealt with.
It also helped that I had a can of coconut milk to use up, and some lemon grass rapidly aging in my crisper.
Anywho… back to the curry recipe. I based this on a recipe via epicurious.com, but, ermmm, changed things a bit…
•32 oz veggie or chicken stock
•Coarsely chopped fresh onion
•Celery, including leafy tops
•Carrots, roughly sliced
•Sliced and bruised lemon grass
•1 bay leaf
•1/3 cup white vermouth
•3 boneless, skinless chicken breast halves
•2 tsp canola oil
•1 large scallion, chopped
•2 tsp curry paste
•1/3 cup stock
•1/2 cup canned unsweetened coconut milk
•1 tbsp fresh lime juice
•Freshly torn basil leaves
Make the stock by adding all of your veggies – amounts don’t really matter, you just want a nice assortment to flavor your stock – to a large pot and then pouring the canned stock and vermouth over all.
Add the rice, coconut milk, water, canola oil, lime zest, and stock to your rice cooker and press start.
Wrap the chicken breast halves loosely in plastic wrap and then pound to an even 1/2 inch or so thickness on a board and season with salt and pepper.
Heat the canola oil in a large skillet over high heat, then add the pounded chicken breast halves and cook for two minutes, then flip and cook for another two minutes – the chicken will not be cooked through at this point.
Remove the chicken to a plate and set aside.
Add the curry paste and the white and light-green parts only of the scallion (save the darker pieces to use as a garnish at the end – they turn bitter if cooked) to the oil remaining in the pan and sauté for one minute.
Add the stock, bring to a boil, and simmer until reduced to a glaze-like consistency.
Add the coconut milk and cook, stirring, until the sauce is thick enough to coat a spoon.
Stir in the lime juice, then add the chicken, and any juices on the plate, along with the torn basil leaves.
Once your rice cooker has finished, let the rice rest for fifteen minutes, then add the chopped parsley and fluff with a fork.
Serve the chicken curry over the rice in bowls. Sprinkle with those dark green scallion bits and, if you like (I do), a few drops of hot chili sesame oil for a little extra smoke and heat.