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Siamese Chicken Curry with Broccoli and Peanuts
Ingredients
Bechamel:2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
dash of pepper
1 cup half and half
Curry:
1 1/2 cups broccoli flowerets
2 tablespoons corn oil
1 packet (1/2 oz) green Thai curry paste
12 oz boneless skinless chicken breast, cut into pieces
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon minced garlic
2 tablespoons soy sauce
opt: 1/2 teaspoon sriraja (thai hot sauce)
1/4 cup roasted peanuts
Hot cooked rice
(serves 2 people)
Bechamel
Melt the butter in a small saucepan and stir in the flour, salt and pepper. Cook and stir over low heat for several minutes. Add the half and half all at once and stir over medium heat until the sauce thickens and bubbles. Set aside. If not using immediately, cover flush with plastic wrap to prevent a skin from forming.
Curry
Blanch the broccoli for one minute in boiling salted water. Drain and set aside. Have assembled the rest of the ingredients for the curry.
In a large skillet, heat the corn oil. Stir in the curry paste and cook for 1 minute over low heat to blend. Turn the heat to medium high and add the chicken, salt, sugar, and garlic. Stir-fry the chicken until the sugar begins to caramelize, increasing the heat if necessary.
Immediately add the soy sauce and continue to stir-fry until the liquid has almost evaporated and the chicken is cooked through. Blend in the reserved Bechamel sauce. If the resulting mixture seems too thick, add some additional milk, beginning with two tablespoons. When the sauce is smooth, add the broccoli and quickly heat through. Taste and add the optional sriraja if desired. Stir in the peanuts and serve at once over rice.
Bechamel
Melt the butter in a small saucepan and stir in the flour, salt and pepper. Cook and stir over low heat for several minutes. Add the half and half all at once and stir over medium heat until the sauce thickens and bubbles. Set aside. If not using immediately, cover flush with plastic wrap to prevent a skin from forming.
Curry
Blanch the broccoli for one minute in boiling salted water. Drain and set aside. Have assembled the rest of the ingredients for the curry.
In a large skillet, heat the corn oil. Stir in the curry paste and cook for 1 minute over low heat to blend. Turn the heat to medium high and add the chicken, salt, sugar, and garlic. Stir-fry the chicken until the sugar begins to caramelize, increasing the heat if necessary.
Immediately add the soy sauce and continue to stir-fry until the liquid has almost evaporated and the chicken is cooked through. Blend in the reserved Bechamel sauce. If the resulting mixture seems too thick, add some additional milk, beginning with two tablespoons. When the sauce is smooth, add the broccoli and quickly heat through. Taste and add the optional sriraja if desired. Stir in the peanuts and serve at once over rice.
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