Thai Chicken Curry

Directions

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   directions
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   1. Pour 1 can of coconut milk into a bowl and whisk in the red
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   curry paste until all chunks have dissolved. Set aside.
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   2. Heat 2 large saute pans or 1 large stock pot over mediumhigh
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   heat.
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   3. When pan is preheated, add the oil, garlic and ginger and
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   cook for 2-3 minutes, stirring regularly until a light brown
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   rim appears on the garlic.
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   4. Add onions, carrots, celery and red peppers and toss or stir
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    to coat garlic/ginger/oil mixture. Cook on medium-high for
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    10 minutes, stirring or tossing twice in that timeframe.
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    5. Add coconut-milk/curry-paste mixture, remaining coconut
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    milk and chicken broth, and stir well. Bring to a simmer.
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    6. Add chicken, lemongrass and lime leaves. Stir and bring to
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    a simmer once again.
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    7. Add basil, mint, lilantro, jalapenos, lime juice and fish sauce.
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    Stir well, taste and add sambal if you desire.
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    8. If you are going to serve this immediately, bring it back to
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    a simmer, plate it up and enjoy. It is nice to serve with extra
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    lime wedges, sambal and fish sauce on the table so your
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    guests can season it further if they wish.
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    9. If you are going to freeze or refrigerate, then stop at this
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    point and distribute the curry into storage containers. It
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    is best to leave the lids off or loose while cooling as this
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    speeds the cooling process, which inhibits the growth of
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    harmful bacteria. You can freeze this for up to six months.