Tuesday, September 22, 2009
chicken curry with red curry paste, coconut, chicken pieces and shiratake noodles. the key, i've found for me, is to add the paste over heat, get some caramelization, add chicken, then add some broth (any kind i have open in the fridge) and let the chicken kind of boil to get it really soft. one the chicken is mostly cooked, i added another curry sauce, then coconut milk. the heat will develop more as it sits.