==== Lemonless Thai Curry ====
{{:food:lemonless-thai-curry.jpg?direct&400|}}
{{tag> recipe main}}
~~PAGEIMAGE:<:food:lemonless-thai-curry.jpg>~~

Thai food generally features lemongrass, citrus and cilantro, and Ruby strongly dislikes all three. So I set out to make a Thai adjacent curry that has similar flavour profiles. The result is a tangy creamy coconut curry that makes great leftovers. This recipe makes about 6-8 servings.

=== Tools ===
  * Large soup pot
  * Rice cooker or instant pot
  * Knife and cutting board
=== Ingredients ===
  * 6-8 boneless skinless chicken thighs
  * 1 small leek
  * 1 large Chinese carrot
  * 1 small butternut squash
  * 1 bag of fresh green beans
  * 1 can of bite sized baby corn
  * 1 head of broccoli
 
  * 2-3 tablespoons of olive oil.
  * 2 tablespoons (or more) minced garlic
  * 2 tablespoons ginger paste
  * About half a jar of Patak's Tandoori marinade, or a smaller portion of another curry paste of your choice. 
  * 1 can of coconut milk
  * 1 can of coconut cream
  * 1 cup of chicken or vegetable broth
  * 2-3 teaspoons Thai or Vietnamese fish sauce  
  * Salt and pepper to taste.

  * 3-4 cups of white jasmine rice.
  * A handful of fresh Thai basil leaves.

=== Instructions ===
  - Prepare the vegetables:
    * Split the leek down the center, peel it apart into layers and wash thoroughly. Dice the white and green parts.
    * Wash, peel and cut the carrot and butternut squash into bite size chunks.
    * Wash the beans, remove stem and cut into bite sized pieces.
    * Wash the broccoli and separate it into florets
    * Drain the can of baby corn
  - Cut the chicken thighs into strips, slightly larger than bite sized.
  - Cover the bottom of the pot with olive oil and fry the thighs until seared on two sides. The trick is to let them sit for a minute or two before stirring. Season them with salt and pepper before flipping them over.
  - Set the chicken thighs aside and add the leeks, garlic and ginger. Adding a bit more oil if necessary. Saute over medium high heat.
  - Add the curry paste, turn the heat to high and stir constantly. We want the curry paste and veggies to dry out a bit, so don't worry about it sticking to the bottom of the pan.
  - Deglaze the pan with the chicken broth, scraping the bottom of the pan to get any crispy bits.
  - Add the coconut milk and coconut cream, return the chicken to the pot.
  - Add 2-3 tablespoons of fish sauce.
  - Simmer the sauce for 5-10 minutes, letting the chicken finish cooking and the sauce to reduce to about half of its original volume.
  - While the sauce is simmering, start your rice cooker and make 3-4 cups of rice.
  - Add the carrots, squash, green beans, broccoli, and baby corn. 
  - Simmer and stir the curry until the veggies are tender. I had to add about 1/2 cup of additional water at this step.
  - Turn off the heat and stir through a handful of Thai basil leaves.

=== Finishing ===
  * Serve over rice, with your favorite toppings.
  * I topped mine with a basil leaves, hot sauce and a splash of lime juice.

=== Variants ===
  * This can of course be made with a Thai curry paste containing lemongrass, and topped with cilantro.
  * This flavour can work with many other kinds of veggies: bell peppers, bamboo shoots, water chestnuts, zucchini,eggplant. Use what you have and what you like.
  * Potatoes cut into bite sized pieces and added to the sauce with the liquids.
  * Peanut butter/powder and roasted peanuts can be added to make a Masamaan style curry.


=== Sources ===
[[ https://www.wellplated.com/thai-chicken-curry/ | Well Plated ]]
[[ https://www.recipetineats.com/thai-red-curry-with-chicken/ | RecipeTin Eats ]]