Adapted from the New York Times
Ingredients
Curry paste:
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 cup dry-roasted peanuts (preferably unsalted)
- 2-4 tbsp red curry paste, to taste
Curry:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tsp soy sauce or fish sauce
- 1 (13.5 oz) can coconut milk
- lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
- 1 1/2 tsp brown or granulated white sugar
- 1 zucchini
- 1 spicy pepper (optional)
- basil leaves, preferably Thai basil (optional)
Jasmine rice for serving
Directions
- In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
- Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each. If using a pepper, slice it thinly.
- Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
- Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
- Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
- Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
- Garnish with sliced basil and serve with jasmine rice.
