Chaing Mai red curry is a regional curry from the far east. It's galangal and lemon grass slight bitterness makes the paprika an garlic stand out as a savoriness while the warmth of the 40k cayenne gives it the flavor of the traditional red curry of the exotic.
A tablespoon of Chaing Mai along with a cup of coconut milk makes for a great sauce on Chicken and vegetables. A paste made from a tablespoon of this blend with either butter or peanut oil, makes a great baste for either meats or potatoes baked or grilled! Give this a try today, expand your palate!
My best way to make a red chicken curry is very simple and delicious!
I start with almost 2 pounds of chicken breast cut into bite size pieces and set that aside.
In a deep pan or wok, saute till just soft, 1/2 of the bunch of chopped scallions, finely chopped green pepper, 1 minced medium white onion, 3 minced cloves of garlic and 1 finely chopped jalepeno chili pepper. (only the flesh, no seeds!!!).
Just as the onions turn transparent, add about 1 (14 oz) can of unsweetened coconut milk, 1 - 2 tablespoons of Auntie Arwen's Chaing Mai red curry blend, 2 tablespoons of dark brown sugar (and optional 2 tablespoons "fish sauce", my other half is allergic, so I don't put this in but my girlfriend swears this make the dish). Bring to a low boil till thickened.
Now add your chicken to the pan and cook, stirring occasionally, till the chicken is done, (about 6 minutes).
I then add 1 tablespoon of lime juice, the rest of the chopped scallions, and some cilantro (about 5 branches chopped).
I then serve over rice or mashed potatoes...
it's a new way to try something different and very tasty!
Enjoy!
A tablespoon of Chaing Mai along with a cup of coconut milk makes for a great sauce on Chicken and vegetables. A paste made from a tablespoon of this blend with either butter or peanut oil, makes a great baste for either meats or potatoes baked or grilled! Give this a try today, expand your palate!
My best way to make a red chicken curry is very simple and delicious!
I start with almost 2 pounds of chicken breast cut into bite size pieces and set that aside.
In a deep pan or wok, saute till just soft, 1/2 of the bunch of chopped scallions, finely chopped green pepper, 1 minced medium white onion, 3 minced cloves of garlic and 1 finely chopped jalepeno chili pepper. (only the flesh, no seeds!!!).
Just as the onions turn transparent, add about 1 (14 oz) can of unsweetened coconut milk, 1 - 2 tablespoons of Auntie Arwen's Chaing Mai red curry blend, 2 tablespoons of dark brown sugar (and optional 2 tablespoons "fish sauce", my other half is allergic, so I don't put this in but my girlfriend swears this make the dish). Bring to a low boil till thickened.
Now add your chicken to the pan and cook, stirring occasionally, till the chicken is done, (about 6 minutes).
I then add 1 tablespoon of lime juice, the rest of the chopped scallions, and some cilantro (about 5 branches chopped).
I then serve over rice or mashed potatoes...
it's a new way to try something different and very tasty!
Enjoy!