Notes — The yellow curry paste in this book is best for this, but you can use store bought yellow curry paste. If you choose not to use a whole chicken, you can substitute coconut oil or vegetable oil for the rendered fat. You can replace the meat with cubed chicken breast (2-3) or tofu. Serve over soft, fluffed basmati or jasmine rice. (unknown kcal/recipe)
Ingredients
- 2 tbsp rendered chicken fat
- 2 tbsp yellow curry paste
- 1 roaster chicken, processed, cut and cubed
- 8oz can bamboo shoots
- 1 zuchinni, cut into half rounds
- 1 red bell pepper, sliced
- 1 13.5 oz can coconut milk
- 1 tsp fish sauce
Instructions
- Remove all gibblets and feathers from a broiler chicken.
- Remove the skin from the chicken and chop it up. Fry it to render out the schultz. (You can serve up the chicken chicharones with some salt and line for an awesome appetizer
- Set aside 2 tbsp of the rendered chicken fat.
- Remove the meat from the bird. (Freeze the bones for broth for later projects).
- Rough chop the chicken meat.
- Heat the oil in a large sauté pan on med heat. (Don’t over heat or else you’ll cough from the pepper in the paste.) Add the yellow curry paste and fry to open up the aromatics for 2-3 min.
- When the aroma of the frying curry paste starts getting strong , add the zucchini and bell peppers into the pot. Fry until browned and soft.
- Add in the chicken brown the chicken.
- Add the coconut milk, bamboo shoots, fish sauce and water. Bring to a boil then reduce to simmer. Cover the pan with lid and let simmer for about 5-10 minutes until all ingredience, especially the chicken, are cooked all the way through.
- Check for saltiness and sweetness and add salt or sugar if needed.
- Serve poured over cooked rice.