Truly Addictive Thai Coconut Curry
"This homemade Coconut Curry Chicken recipe is cooked entirely from scratch, yet is very easy to prepare. You won't find any curry powder in this recipe - that's because I'm using the original spices that go into curry powder (without the other additives you'll find in most commercial brands). And there's no need to make a separate curry paste either - the sauce is cooked up right in the pan for an easy, everyday curry perfect for both family and guests alike. ENJOY!..."
INGREDIENTS
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1 to 1.5 lbs. (0.6 kg) chicken pieces or boneless breast or thigh, cut into chunks
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yam or sweet potato, up to 2.5 cups, chopped into chunks
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3 Tbsp. dry flaked unsweetened coconut (baking type)
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3/4 cup good-tasting chicken stock
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1 can (14 ounces) coconut milk
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2 shallots or 1/4 cup purple onion, finely chopped
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1 thumb-size piece galangal OR ginger, grated or minced
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4 cloves garlic, minced
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1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle (chili flakes)
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3 Tbsp. fish sauce
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1 Tbsp. tomato ketchup OR cooked tomato puree
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3/4 tsp. ground turmeric
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1 Tbsp. ground coriander
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1/2 Tbsp. ground cumin
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1/2 tsp. whole cumin seeds
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1 bay leaf
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1-2 kaffir lime leaves, OR substitute 1 Tbsp. lime juice
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1/2 to 1 tsp. sugar, to taste
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2-3 Tbsp. vegetable oil
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1/4 cup fresh coriander
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