Recipe: Thai-Style Chicken Curry (similar to Earl's)

Spicy Thai Green Curry -- menu description
Source: Earl's

coconut cream curry with zucchini, served with choice of pan fried chicken or saut ed shrimp over coconut jasmine rice, topped with roasted pineapple and crushed pistachios

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THAI-STYLE CHICKEN CURRY (SIMILAR TO EARL'S)

"Canned coconut soups are full of distinct Thai flavors such as Kaffir lime leaves and galangal (a gingerlike root). They lend great depth to this surprisingly easy meal."

2 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken, cut into 1-inch pieces
1 (14- to 15-ounce) can Thai coconut soup (Tom Kha or Tom Kha Kai)
1 tablespoon Thai green-curry paste
3/4 pounds fresh pineapple chunks (about 2 cups)
1 (15-ounce) can straw mushrooms, rinsed and drained
Accompaniment: rice
Garnish: cilantro sprigs

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saut chicken with 1/4 teaspoon salt until golden brown and just cooked through, 4 to 6 minutes. Transfer to a bowl.

Simmer soup in skillet with curry paste and pineapple chunks, uncovered, stirring occasionally, until liquid is reduced by about one fourth, about 5 minutes.

Return chicken with any juices from bowl to skillet and stir in mushrooms, then simmer 1 minute.

Notes: (jita/canada) I thought it sounded similar to my husband's favorite dish from the Earl's chain of restaurants Spicy Thai Green Curry. With a few modifications I was right! Instead of mushrooms I used a small zucchini cut into chunks and added at the same time as the pineapple (at the end of cooking the sauce so that it didn't go mushy) and topped with a small handful of shelled pistachios served over rice. Delicious and so easy to make!

Makes 4 servings
Source: Gourmet magazine,December 2007
Andrea Albin