Spicy Red Curry Chicken
This riff on fiery Massaman curry, commonly cooked in a clay pot with potatoes and peanuts, combines coconut milk, Asian fish sauce and judicious amounts of bottled Thai red curry paste (made with red chiles, shrimp paste, garlic and ginger) to create a piquant sauce for chicken. In this recipe, Grace Parisi omits the potatoes to save time, but keeps the peanuts for a crunchy finish. More Thai Recipes
May 2007