Thai red curry chicken “tacos”
This epic mash-up of different cuisines culminates in one heck of a flavor and texture-packed greatness. Make it a regular in the rotation–it’s a crowd pleaser–just like the Trailblazer. Foolproof dinner–done!
Serves 4
Ingredients:
6 tbsp Thai Red Curry Paste–Maesri brand best (find on Amazon or specialty Asian market)
***May add extras to store bought curry paste (we do but not necessary):
2 cloves minced garlic
2 tsp grated ginger
1 tbsp lemongrass paste
3 tbsp canola, veg or peanut oil
1 cup chicken broth (low sodium best)
1 14oz can full fat coconut milk
6 kaffir lime leaves (again asian markets or Amazon–ok to omit them if hard to find)
1 tbsp sugar
2 tsp fish sauce (we add a touch more)
1 lb chicken (breast and/or thighs) cut into small slices
3/4 cup green beans, cut into 2-inch pieces
3/4 cup butternut squash cut into small cubes
12 Thai basil leaves or 6 regular basil leaves-rough chopped
2 packs of store bought mini naan bread (Stonefire brand readily available)
Garnish:
cilantro leaves, sliced green onions, lime and fresh red chili slices
Instructions:
Enjoy with a glass of 2022 Trailblazer!
Heat oil in large pan over med-high heat.
Add curry paste and extras, if using and cook for a couple of minutes.
Add chicken broth and stir to dissolve paste. Simmer rapidly until reduced by almost half.
Add coconut milk, lime leaves, sugar and fish sauce, stir, then add chicken.
Bring to a simmer, turn the heat down to medium and cook 8-10 minutes until sauce reduces and the chicken is cooked. Taste for sugar–sweetness and fish sauce–saltiness, adjust if needed.
Preheat oven to 400F. Add squash and green beans to chicken and cook until squash is fork tender. 3-5 minutes
Put naan bread in oven, bubble side down or in a taco stand if you have one. Cook for about 1 minute until warmed through–do not over crisp or burn. Remove and set aside.
Fill tacos with chicken curry, garnish with a touch of fresh lime juice, sliced red chili peppers, cilantro and sliced green onions.
Pairs Well With….
Deep purple color. Bright and dense boysenberry and red currant jelly with hints of strawberry licorice are the result of the marriage of zinfandel and petite sirah. The rich, fruit-dominant midpalate swims over and settles into a looooong herbal, English breakfast finish. In between, we sensed spices like cardamom and green peppercorns and touches of orange pith. This ones got a lot goin on, folks. Tingly tannins will give it cellar life…this is a terrific vintage of Trailblazer that you won’t want to miss.
