Poularde a la pattaya (thailand chicken in curry broth)

4 servings

Ingredients

Quantity Ingredient
Serves 4
1 cup Freshly grated coconut
1 cup Boiling water
2 larges Chicken breasts, skinned
⅛ teaspoon Pepper
3 cups Chicken stock
1½ teaspoon Fresh basil leaves

Directions

boned, and cut into bite-sized (or 1 tsp. dried basil leaves) pieces ¼ oz. or more Thai curry paste 1 Tbsp. soy sauce 1 tsp. salt Several hours ahead, or the day before, prepare the coconut milk necessary to the taste of this dish. Place grated coconut and hot water in a blender. Blend on high speed about 2 minutes, scraping down the sides of the container occasionally. Line a strainer with a double thickness of cheesecloth and place it over a bowl. Pour coconut mixture into the strainer, allowing the hot liquid to drain through. When cheesecloth is cool enough to handle, pick it up, twist, and squeeze out as much remaining liquid as possible. Discard the chesecloth and the depleted coconut. Pour pressed coconut milk into a slender container and refrigerate several hours or overnight (but not much longer or coconut milk will spoil), until thick coconut milk rises and forms a creamy white layer on top. When you are ready to begin frying, skim off the thick white layer and place it in a large pan over medium-high heat. (Freeze the remaining coconut milk for other uses.) Stir for 1 to 2 minutes until hot, then add the diced chicken, curry paste, soy sauce, salt and pepper. Saute these ingredients about 1 minute to blend flavors and partially cook the chicken. Pour in the chicken stock; add the basil. Bring to a gently boil, then lower the heat and simmer gently 10 minutes longer, or until chicken is cooked through. Serve in coconut shells or bowls, accompanied by fried rice, peanuts, raisins, papaya balls, diced fresh pineapple, chutneys, and the like. Dinner guests add the rice and other accompaniments according to their taste. From: Sheraton-Bangkok Hotel Bangkok, Thailand Shared By: Pat Stockett Submitted By FRED TOWNER On 10-16-94

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