One of my top ten favorite meals

Coconut Chicken Curry

I never knew this stuff existed until Matt ordered some food to-go from a Thai place I'd never been to. I was 22 years old. It was so delicious. Then we moved away from that restaurant and I had to figure out how to make it myself. I've tried at least 5 different recipes. Last week I found one close to the taste we were looking for.

Coconut Chicken Curry- adapted from recipezaar

1 T. olive oil

2 T. fresh ginger, grated or finely chopped

1 clove minced garlic

1 yellow onion, sliced into strips

3 T. Thai red curry paste (we found at walmart)

4 cups chicken broth

3 T. oyster sauce

2T. sugar

2-14oz. cans coconut milk-lite or regular

1/2 tsp. red pepper flakes

1 T. Siracha sauce (asian chili sauce in clear bottle with a rooster on it)

2 boneless chicken breast, bite size pieces

3 small potatoes, sliced into half circles

1 cup fresh mushrooms, sliced

1 tomato chopped

juice from 1 lime

cilantro to garnish

whew! that's a lot of ingredients.

Heat oil in large soup pot. Add ginger, garlic and onion. Stir fry for one minute.

Mix in curry paste.

Add chicken broth, oyster sauce, sugar and potatoes. Bring to boil, then cook over medium heat until potatoes are tender. About 15 min.

Add coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce and red pepper.

Simmer until chicken is done cooking. About 10 min.

Taste the curry and add more heat or sugar. If you want it thicker like we did. Make a cornstarch slurry. Then garnish with cilantro leaves. Perfect with jasmine rice.

Serves 6.

The flavors taste even better the next day! We had this last night. My Mother in Law had never had curry before and she loved it. I just figured out last night that my nice china bowls match my cheapy square plates. I'm now going to eat leftover curry for lunch :)