TEGGY'S SPICY ORANGE GOO OF DEATH!!!
Death? Really? Yes. This curry could kill several personal friends of mine with their allergies. If you have any aversion to the ingredients in this recipe, use your common sense and don't eat it.(Serves 2)
INGREDIENTS
1 can of light coconut milk
1-2 tbsp red, green, or masamun curry paste (add to taste)
3 tbsp fish oil
2 tbsp brown sugar
1 potato - Russet baking potato or sweet potato
1-2 boneless chicken breasts
Optional: 1/2 cup of chicken or beef stock to cut the coconut milk, small handful of peanuts or cashews, bamboo shoots, lemongrass, whatever other veggies or meat/tofu you might like to add (I strongly advise against turkey)
INSTRUCTIONS
Preheat conventional oven to 450 degrees for regular potatoes, 400 for sweet potatoes. Wash and pierce potato, then bake it for 1 hour. Begin the next process with 15-20 minutes left to bake.
Grill chicken breasts or pan fry your protein of choice. You can also find pre-grilled chicken strips to save time. Those I just dice up and brown a little in a pan on the stove first. No oils necessary.
Pour the coconut milk into a medium saucepan, then add the curry paste, fish oil, and brown sugar (also add chicken stock and lemon grass at this point if you want them). Be cautious with your fish oil to brown sugar ratio. If you have too much fish oil, it'll taste funky. To correct, just add a little more brown sugar. If it's too sweet, add a touch more fish oil. I like to wisk the mixture to get the ingredients to blend well. The curry paste needs to be mashed up and well blended to avoid chunks of spicy pain.
Very slowly, heat up the sauce pan. Keep stirring and add in the chicken at this time. The goal is to have it at about a boil when the potatoes finish cooking. Don't let it heat too quickly or boil too long without stirring. This causes the curry to get a little too gooey and separate. You want it liquidy.
When the potatoes are done baking, remove them from the oven and cut off the skins. Then cut the insides into small, bite-sized chunks. Smaller is better when it comes to spicy...trust me. Add the potato chunks to the curry and let them simmer for about 5 minutes. Keep stirring! You can also add other veggies at this point if you desire.
Serve in small bowls with rice on the side. I like to add some peanuts once the curry is in the bowls because I store the leftovers in the fridge. If you add peanuts into the leftovers, they'll get soft when they sit till next time. If you like it that way, then all the power too ya!
To reheat, just pour the concoction back into a saucepan (usually a smaller one) and slowly reheat. It will be a bit thicker than the night before, but it should still taste the same.
Note: You can make the same recipie with green curry paste. I don't care for yellow, so I haven't tried that yet.
Caution: This stuff is wicked hot and spicy! Be very careful when handling so you don't burn yourself. And no, there is no wine that goes with curry. You'll want to drink lots of water.
