Red Thai Berry Chicken Curry with Blueberry Lemon Rice

Name: Red Thai Berry Chicken Curry with Blueberry Lemon Rice
Prep time: 1 h 35 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 13.5 oz coconut milk; 12 oz Red Thai Curry Seasoning - recipe below (or use your favorite store brand); 2 tablespoons garlic, minced; 1½ cup Berry Consommé - recipe below; 1 tablespoon palm sugar; 5 tablespoons fish sauce; 2 tablespoons kaffir lime leaves, chiffonade; 1 cup sweet potato, peeled and diced; 18 oz chicken thigh, boneless, skinless, 1" diced; 1½ cup snow peas; ½ cup Thai basil, leaves; 1½ cup Thai eggplant, diced; To Garnish:; 18 ea cilantro, sprigs; 18 ea thai basil, leaves; 18 slices Red Serrano pepper, thinly sliced; ½ cup peanuts, toasted and chopped; 18 ea lime, wedge; 2 pints California Giant strawberries; 2 pint California Giant raspberries; 2 tablespoons palm sugar; 1 oz lemon, zest and juice; 2 teaspoons coriander seed, toasted; 1 teaspoon cumin seed, toasted; 1 teaspoon white peppercorns, toasted; ¼ cup red serrano pepper, thinly sliced; 3 tablespoons Thai chili red, sliced; ¼ cup shallot, finely chopped; ¼ cup lemongrass, sliced; ¼ cup galangal root, finely chopped

Prep Time1 hr 35 min

Cook Time1 hr 20 min

Serves6

Enjoy all of your favorite Thai flavors in this Red Thai Berry Chicken Curry with Blueberry Lemon Rice recipe that incorporates a homemade red Thai curry seasoning, a sweet strawberry consommé, tangy blueberry lemon rice and freshly macerated berries.

INGREDIENTS

For the Curry:

13.5 oz coconut milk
12 oz Red Thai Curry Seasoning - recipe below (or use your favorite store brand)
2 tablespoons garlic, minced
1½ cup Berry Consommé - recipe below
1 tablespoon palm sugar
5 tablespoons fish sauce
2 tablespoons kaffir lime leaves, chiffonade
1 cup sweet potato, peeled and diced
18 oz chicken thigh, boneless, skinless, 1" diced
1½ cup snow peas
½ cup Thai basil, leaves
1½ cup Thai eggplant, diced
To Garnish:
18 ea cilantro, sprigs
18 ea thai basil, leaves
18 slices Red Serrano pepper, thinly sliced
½ cup peanuts, toasted and chopped
18 ea lime, wedge

For the Strawberry Consommé:

2 pints California Giant strawberries
2 pint California Giant raspberries
2 tablespoons palm sugar
1 oz lemon, zest and juice

For the Red Thai Curry Seasoning:

2 teaspoons coriander seed, toasted
1 teaspoon cumin seed, toasted
1 teaspoon white peppercorns, toasted
¼ cup red serrano pepper, thinly sliced
3 tablespoons Thai chili red, sliced
¼ cup shallot, finely chopped
¼ cup lemongrass, sliced
¼ cup galangal root, finely chopped
2 tablespoons kaffir lime leaves, chiffonade
¼ cup garlic, chopped
2 tablespoons cilantro, chopped stems
2 tablespoons lime, zest
½ teaspoon shrimp paste
2 teaspoons Kashmiri chili powder

For the Blueberry Lemon Rice:

1¼ cup water
1 cup California Giant blueberries
¼ teaspoon salt
1 cup white rice, washed
1 oz lemon, zest and juice
1 oz palm sugar

For the Macerated Berries:

1 cup California Giant strawberries, quartered
1 cup California Giant blueberries, halved
1 tablespoon fish sauce
2 tablespoons palm sugar
1 tablespoon lime, juice

DIRECTIONS

For the Curry:
- - Start the Strawberry Consomme recipe first, then make the Red Thai Curry Seasoning recipe.
- - In a medium-size pot, add a spoon full of the fat from the coconut milk. Heat that over medium heat until hot, then add all of your curry paste.
- - Cook it down, often stirring until it is relatively dried out, about 3 to 4 minutes; then add garlic, let it cook for 25 seconds or until fragrant, add your strawberry consommé, and stir to dissolve the curry paste.
- - Add palm sugar, fish sauce, stir until dissolved; then add coconut milk, kaffir lime leaves, bring it to a light simmer, and reduce the heat to low. Blend with a hand blender until as smooth as you like.
- - Add in your chicken thigh, stir that, and simmer for 7 to 8 minutes or until the chicken is cooked through.
- - Add the sweet potato and eggplant, simmer for four minutes or until soft. Follow that with snow peas, simmer them until softened to your liking (one or two minutes is usually enough).
- - Season to taste with lime juice, additional fish sauce, and palm sugar if you feel it needs it—steep two springs of Thai Basil in the hot curry to release some of that flavor.
- - Serve with blueberry lemon rice, macerated berries, garnish with fresh herbs, serrano chili, toasted peanuts and lime wedge.
For the Strawberry Consommé:
- - Wash and quarter the strawberries. Place in a stainless steel bowl, sprinkle with sugar and add lemon zest and juice. Cover tightly with plastic wrap.
- - Place over a pot of simmering water. Simmer for 1 hour, allowing strawberries to release their juices.
For the Red Thai Curry Seasoning:
- - In a large mortar and pestle, add spices, grind those until you get a powder.
- - Add the Thai chilies and grind into a paste.
- - Next, add the serrano peppers, grind down.
- - Then add galangal and keep grinding.
- - Add lemongrass and grind until smooth, about 3 minutes.
- - Next, grind the kaffir lime till smooth, followed by cilantro stems until soft.
- - Add the shallots and grind until smooth.
- - Next, grind garlic until smooth.
- - Add the lime zest, shrimp paste and finally Kashmiri chili powder, blending all.
For the Blueberry Lemon Rice:
- - In a blender, add the blueberries, water and salt. Pure until smooth. Strain through a fine mesh strainer.
- - In a medium pot, combine 2 cups of blueberry water with 1 cup of rice and bring to a boil.
- - Cover the pot and lower the heat to a simmer and cook for 18-20 minutes. Do not stir the rice or lift the lid while the rice is cooking.
- - Once the rice looks fluffy, take it off the burner and let it sit for 5 minutes. This cooling process allows the rice to steam and become a soft consistency.
- - Season the rice with lemon zest, juice, and sugar before serving.
For the Macerated Berries:
Season blueberries and strawberries with fish sauce, palm sugar and lime juice.