Kanom Jeen with Red Chicken Curry
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Red chicken curry:
1 tablespoon of vegetable oil
1 tablespoon of red curry chilli paste (see ingredients at the bottom if you would like to make it from scratch otherwise available at a good Asian grocery)
10 cups of coconut cream
10 cups of sliced chicken
1/2 cup of fish sauce
3 tablespoons of red chile, finely chopped
1 cup of Thai basil leaves
Serve with:
1 lb of dry thin rice noodles, cooked in boiling water for 8 minutes and rinsed
6 cups of cucumbers, sliced
4 cups of beansprouts, cleaned and roots removed
8 oz of rocket leaves
1 cup of fresh Thai basil leaves
Instructions:
Heat oil in a cast iron pot over low heat. Add in chilli paste. Stir gently to cook (a few minutes). Add 1/2 cup of coconut cream. Let it simmer for a few minutes. Add the rest of coconut milk. Bring it to simmer again. Add chicken. Cover with lid and let the chicken cooked. Do not boil. This may take about 10 minutes. Add fish sauce and taste. Add more fish sauce if you wish. Then add chile and fresh herbs. Remove from heat.
From my deliciousblog.blogspot.com Serve with rice noodles, cucumbers, beansprouts, rocket leaves and fresh Thai basil leaves. Enjoy the summer! Basic red curry chilli paste:You will need 10 dried red chillies, 2 tablespoons of sliced lemongrass (white parts only), 1 tablespoon of sliced galangal, 4 kaffir lime leaves, finely sliced, 5 garlic cloves, 2 teaspoons of shrimp paste and 1 teaspoon of coriander seeds. Process all ingredients together until finely blended. This will make about 1/2 cup of chilli paste.