Cilantro And Thai Red Curry Butter Food

THAI RED CURRY CHICKEN

Steps:

• Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
• Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
• Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
• Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

CILANTRO AND THAI RED CURRY BUTTER

Steps:

• Add all ingredients to a small bowl. With a spatula, combine thoroughly.
• Place butter on a sheet of wax paper and form into a log.
• Roll wax paper around butter log and twist ends.
• Place inside a zip lock bag. Roll bag up, squeezing out air, and seal. Freeze for up to three months, cutting off as needed for use. You can also refrigerate. Will keep in the fridge for up to three days.

RED CURRY-LIME CHICKEN WINGS

Steps:

• Preheat the oven to 475 degrees F.
• Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
• In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.