Thai Chicken Curry

Someone had a Thai peanut seasoning pack that they sent out awhile ago. I found 500 ml of coconut milk in town and stretched the whole thing to feed 15. It actually turned out pretty well and since I’ve never done a curry dish before (except by relying completely on a seasoning pack), I wanted to write this up while it’s fresh on my mind.

I looked around at various Thai Chicken recipes which seemed to love ginger and garlic so I started by marinating 2 kg of bite-size chicken in about ½ cup oil, ½ cup milk, 3 cloves of finely grated garlic, a chopped onion, about a TBS of finely grated fresh ginger, TBS salt, TBS red pepper and a dab of Worcestershire sauce (since we had no soy sauce- would be ok without this). Cooked the meat in about 2 TBS very hot oil and added 300 g of peanuts (less would be ok) at the very end. Set aside.

Sauce: Sauteed another 4 or 5 cloves of garlic and (a lot of) finely ground fresh ginger in about 2 TBS very hot oil; added the seasoning pack (which was chili, lemon grass, kaffir lime leaves and onion), liberal amount of basil, liberal amount of red curry powder, coconut milk. To bring the liquid up to what I’d need for 15 people, I added milk and water- about 2 to 1 milk to water. Was aiming for enough liquid to use as sauce over rice. Heated it up well but did not bring to a boil. Poured over the meat. Served over rice with stir fried peppers, onions, carrots. This is mostly for my own purposes… wanted a record of it.