Roasted Chicken Curry with Longan Fruit
To create this very special version of red chicken curry, we start by oven broiling chicken thighs under high heat until they are brown and crispy, then simmer them slowly in a sweet and flavorful red curry and coconut sauce. The crispy chicken skin absorbs the delicious, strong red curry spices as the chicken meat finishes cooking, melting rich and fatty juices out into the sauce. Near the end, we add fresh Longan fruit, pineapple, eggplant, and a healthy portion of Thai sweet basil. Longan, known as Lum Yai in Thai, is a prized fruit grown in northern Thailand. It has a firm translucent flesh, and a flavor that is lightly sweet and citrus.
Yield: 2 - 4 servings
Prep time: 10 Minutes
Cooking time: 1 Hour
Ready in: 1 Hour, 10 Minutes
- 4 large Chicken Thighs
(with skin on)
- 15 - 20 pieces Longan
- 1/2 cup Pineapple
(cut into bite-sized peices)
- 1/2 cup Pea Eggplant
- 3 - 4 Thai eggplants
- 1 Thai Long Chili
- 4 - 6 Kaffir Lime leaves
- 1 cup Thai Sweet Basil
- 2 Tablespoons Thai Red Curry Paste
- 2 Tablespoons Coconut Sugar
- 1 - 2 teaspoons Fish Sauce
- 1 cup Chicken or vegetable stock
- 2 Tablespoons Light Soy Sauce
1) Marinate the chicken thighs in soy sauce for 15 minutes, then broil them on high heat for about 10 minutes or until brown and crispy.
2) Blend the curry paste with coconut milk, sugar, and chicken stock. Simmer the chicken pieces and kaffir lime leaves in the curry mixture for about 30 minutes.
3) Add pea eggplants, Thai eggplant, pineapple, and Longan fruit. Cook for 5 minutes more, then serve with steamed rice.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=94