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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.