BACKPenang Red Curry Coconut Chicken February 2016
Tamarind, Holland America Line’s onboard Asian fusion restaurant, is a favorite dining choice for many guests. The menu — including pho, sushi, Thai beef salad, Cantonese duck and scallops and prawns with garlic, ginger and chili — reflects the vibrant culinary influences of Southeast Asia under the direction of Master Chef Rudi Sodamin.
Ingredients
- 1 can unsweetened coconut milk
- 2 tablespoons Thai penang red curry paste
- 8 oz heavy cream
- brown sugar to taste
- 3 chicken breasts, sliced
- 2 oz baby eggplant, 1/2 inch dice
- 1 red onion, finely sliced
- 4 oz chicken stock
- 2 limes, juiced
- 1 tablespoons fish sauce
- 2 oz green zucchini, ½ inch dice
- 2 oz yellow zucchini, ½ inch dice
- 2 oz asparagus spears, 1 inch in length
- 2 oz snow peas
- 2 tablespoons fresh Thai basil, chopped
- 2 oz green bell pepper, cubed in ½ inch pieces
- 2 oz yellow bell pepper, cubed in ½ inch pieces
Garnish
- Cilantro
- Peanuts
- Thai basil
- Scallions
- Thai red chili pepper
- Fresh lime
Preparation
- Heat a wok and add coconut cream. Boil until coconut releases oil then add red curry paste and cook for 2-3 minutes.
- Add cream, brown sugar, chicken, eggplant, red onions and chicken stock; bring to a rapid boil. Simmer for 3 minutes until sauce begins to thicken.
- Add lime juice and fish sauce.
- Add zucchini, asparagus, snow peas, Thai basil and bell peppers and cook just until vegetables are tender.
- Spoon into serving bowls and top with peanuts, scallions, Thai basil, cilantro and red chili peppers.
- Squeeze fresh lime just over top.
