Thai Chicken with Basil

Thai Red Curry Chicken

• 1 1/2 pounds sirloin Steak, cut into 1-inch cubes
• 4 stalks lemongrass, bottom third only, peeled and minced
• 2 Cloves Garlic, minced
• 3 tablespoons cooking oil
• 2 1/2 tablespoons lemon juice
• 2 3/4 teaspoons Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon fresh-ground black Pepper
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
• 1 tablespoon water
• 3/4 teaspoon rice-wine Vinegar
• Pinch dried red pepper flakes
• 1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
• 2 Carrots, grated
• 1 cucumber, peeled, halved, seeded, and diced
• 1/2 cup lightly packed Cilantro leaves
• 1/4 cup chopped fresh Mint

*Available at Asian markets and many supermarkets

In a medium shallow glass or stainless-steel bowl, combine the Steak, lemongrass, half the Garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the Sugar, the Salt, and black pepper. Set aside.

In a small glass or stainless-steel bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, Vinegar, and red-pepper flakes.

In a large glass or stainless-steel bowl, combine the romaine, Carrots, cucumber, Cilantro, and mint.

Light the grill or heat the broiler. Thread the Steak onto eight skewers. Grill or broil the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

• 1/2 cup peanut butter, (creamy or crunchy)
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tablespoons curry powder
• 2 cloves garlic, minced
• 2 pounds to 2 1/2 cut up chicken

Blend peanut butter with honey and soy sauce until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.

Remove chicken from marinade and broil or grill over medium heat 4 to 6-inches from (Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece.

Yield: 6 servings (each serving about 6 ounces chicken)

• 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)*
• 1 1/2 tablespoons Soy sauce
• 1 tablespoon water
• 1 1/2 teaspoons Sugar
• 2 tablespoons cooking oil
• 1 large onion, cut into thin slices
• 3 fresh red Chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
• 3 Cloves Garlic, minced
• 1 1/2 cups lightly packed Basil leaves

* Available at Asian markets and many supermarkets

In a medium bowl, combine the chicken with the fish sauce, Soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the Chiles and garlic; cook, stirring, 30 seconds longer.

Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

• 1 tablespoon cooking oil
• 1 onion, chopped
• 6 cloves garlic minced
• 1 stalk Lemongrass (chopped or cut in 1 inch)*
• 1 teaspoon salt
• 1 canned red curry paste*
• 1 canned unsweetened coconut milk
• 2 tablespoons sugar
• 1 tablespoon fish sauce*
• 1/2 boiling potatoes, peeled and cut into 1/2-inch pieces
• 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces

* Available at Asian markets and many supermarkets

In a large saucepan, heat the oil over moderately low heat. Add the onion, and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, lemongrass and 1/2 teaspoon salt. Stir until fragrant, about 1 minute. Whisk in the curry paste and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 10 minutes.

Add the chicken to the sauce, cover, and simmer for 5 minutes. add 1 tablespoon fish sauce and 2 tablespoons sugar. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.

MENU SUGGESTION

For this curry, steamed white rice is the only accompaniment you need.