Thai Fusion Curry
Ingredients
- 4 chicken thighs
Vegetables
- 1 diced red onion
- 1 diced red bell pepper
- 2 chopped carrots
- 8 oz baby bella mushroom
- 4 oz shaved parmesan
- 6 minced garlic cloves
Sauce
- 2 cans coconut milk
- 1 cup chicken broth
- 1 cup beef broth
- 3 tbsp honey
- 3 tbsp tahini
- 2 tbsp soy sauce
- 2 tbsp miso paste
- 1 tbsp fish sauce
Spices
- 1 tbsp dried basil
- 2 tsp ginger
- 1 1/2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp MSG
- 6 leaves chopped fresh basil
Optional Garnish
- charred limes
- cilantro
- fried onions
Instructions
Roast Carrots
- Preheat oven to 425.
- Slice 2 carrots.
- Spray with oil, salt and pepper.
- Roast for 20 minutes.
- Set carrots aside.
- Reduce heat to 375.
Sear Chicken
- Heat large pot over medium-high heat.
- Brown 2 tbsp butter.
- Pat dry 4 chicken thighs.
- Sear each side for 2 1/2 minutes.
- Bake for 30 minutes.
Sauté Aromatics
- Sauté diced red onion for 10 minutes.
- Sauté diced red bell pepper, 8 oz baby bella mushrooms and 6 cloves minced garlic for 7 minutes.
- Add 1 tbsp dried basil, 2 tsp ginger, 1 1/2 tsp turmeric, 1 tsp coriander, 1/2 tsp paprika and 1/2 tsp MSG for 1 minute.
- Add roasted carrots and 4 oz shaved parmesan cheese.
- Add 1 can coconut milk.
- Emulsify.
Sauce
- While sautéing; combine 1 cup beef broth, 1 cup chicken broth, 1/2 can coconut milk, 3 tbsp honey, 2 tbsp miso paste, 2 tbsp soy sauce and 1 tbsp fish sauce.
- After emulsifying; add sauce.
- Dice chicken.
- Add chicken.
- Simmer on low.
Before Serving
- 30 minutes out; add remaining 1/2 can coconut milk and 3 tbsp tahini.
- 3 minutes out; add 6 chopped fresh basil leaves.
Notes
- Can substitute 1 tbsp fish sauce for 1 tbsp soy sauce.
- Could roast all vegetables in oven.