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Episode 301: Gabriel's Childhood Recipe: Red Curry, Chicken

By Aaron Welsh | Dec 4th, 2014

Challenge: Childhood
Dish: Red Curry, Chicken

Ingredients:
2 stick lemongrass
3 ea shallot
2 leaves
4” knob ginger
1 tbsp red curry paste
1 cans coconut milk
1 ea chicken breast
1 tbsp vadouvan
2 tbsp palm oil
3 leaves Thai basil
1 ea chicken thigh
1 cup red cabbage, sliced
¼ ea red onion, minced
¼ mango, brunoise
¼ cup pineapple, brunoise
2 tsp lime
2 tsp olive oil
Salt & pepper
Fish sauce, to season
Lime, to season

Directions:

Sweat out aromatics in pot with palm oil. Add coconut milk and let it simmer.

Place chicken breast on bowl and season with vadouvan, salt. Lay basil leaves on top. Drizzle with palm oil and vacuum seal it. Cook it at 68C for 30 min.

Slice the cabbage, brunoise the pineapple, mango, shallot. Season with salt and pepper and toss with oil and lime juice.

Strain curry after 30 min and taste. Finish with fish sauce and lime.

Roast chicken thigh in the oven for 20min. Skin side down.

Cut chicken breast after it rests for approx 10 min.

Take dark meat off the thigh.

Toss dark meat in curry broth.

Top curry with sliced chicken breast and ladle with sauce.

Place leaves on top and serve over rice.

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