Thai Red Chicken Curry
3 chicken breasts
1 T lemon juice
3 T Thai garlic chili sauce
2 T sweet rice wine
1 clove garlic, quartered
1 small chopped zucchini
2 T chopped red onion
1 T sesame oil
2 pinches hot pepper flakes
1-2 tsp Thai red curry paste
1/4 cup skim milk
1/4 cup evaporated milk
3-4 drops coconut extract
1 T brown sugar
1 tsp soy sauce
1.Marinate chicken in chili sauce and lemon juice & set aside 15 min.
2.Heat sesame oil in skillet and add garlic quarters, cooking just until lightly brown
3.Remove garlic and add onion, zucchini, one pinch hot pepper flakes to oil.
4.Saute for one minute, then add half the rice wine and saute 2-3 minutes more
5.Remove the vegetables from the oil into a bowl and set aside.
6.When chicken has finished marinating, dice and add to skillet with sesame oil. Stir fry until done and remove from pan
7.Rinse remaining oil from pan
8.Add both milks to the pan over medium heat and stir in curry paste. Add remaining rice wine, soy sauce, coconut extract, brown sugar, hot pepper flakes, and salt to taste.
9.Add cooked chicken pieces to sauce and cook over medium heat for 5 minutes, stirring, but allowing sauce to reduce and thicken
10.Add vegetables about 2 minutes before serving.
11.Serve over rice.