My husband has traveled around the globe courtesy of the Navy and one of his favorite things was having curry while on port visits in the middle east. I had tried curry once and wasn't horribly impressed but someone told me when you have bad curry, it's BAD, but when it's good... you will never be the same. Jim used to ask me to make curry for him but I would just turn my nose up at him... eventually he gave up the idea I'd ever turn around.
Then one day we were out for lunch and he ordered curry. I tried a bite and was shocked! It was fantastic and since then sought out a recipe that would compare. After I made this, Jim said it was very close to what he's had in the Gulf. It wasn't spicy because I left out the peppers (the girls gobbled this up!), but if you want it kicked up, add a little Thai chili.
Start with your prep. Peel and slice 2 carrots, julienne 1 red bell pepper, slice 1 onion, and peel and cube 3 potatoes (I used white potatoes).
You'll also want to mince 4 cloves of garlic, and grate 1 Tbsp fresh gingerroot.
In a stock pot, heat up 2 Tbsp oil (you can use chili oil if you want) and saute the garlic, ginger, and 3 tsp curry paste. I used red curry paste. Stir to make sure nothing burns. Work that curry paste into the ginger and garlic.
Add 1 can coconut milk. If you can find a light version of this, go ahead and use it to cut down on the fat content. I had this in my pantry and wanted to use it up.
Also add 2 tsp fish sauce, 1 Tbsp brown sugar, and 1 can chicken stock.
I didn't get a picture of this either, but you'll want to thick this a little. So put 3 Tbsp flour in a bowl and whisk in 1/2 cup water until there aren't any lumps. While stirring the sauce in the stock pot, add the flour/water.
Now for the chicken. The best thing to use for curry are the thighs. The meat is so tender and juicy and practically falls off the bone when it's all cooked. So delicious.
Put the thighs in a ziploc and sprinkle in a little flour, salt, and pepper. Shake to coat it all.
Put a little oil in a skillet and heat over medium. Add the chicken thighs and fry on each side until they're nice and golden. Remove from the pan and let sit on a plate.
Then add the prepped veggies and saute until the potatoes start getting translucent on all sides. Season with a little Thai basil. If you don't have Thai basil, use regular. I used about 1 1/2 tsp.
Add the chicken and sauteed vegetables to the curry. Bring to a boil, stirring often, then reduce the heat and cover the pot with a lid. Allow to cook for 20-30 minutes. Season with a little salt.
Serve over rice.