My friend Mellen emailed me this recipe and I made it last night. Sooo easy - hardly any chopping at all. Her recipe is first and I included my changes below it. It turned out really well and seems more like soup than a thick sauce.
1 poached chicken breast, shredded
1/2 red bell pepper, sliced thin
1 small onion, sliced thin
1.5 cups chicken broth
1 can (or a bit less) coconut milk (NOT the sweetened kind - made that mistake once!)
1 stalk lemon grass, tender, chopped fine
1 can Thai red curry (could use any kind)
1Tablespoon fish sauce
1 Tablespoon rice vinegar
Juice of 1 lime
Cilantro for garnish. Chopped peanuts if you like, too.
Sautée the onion and pepper, then dump everything in and stir it well and simmer for 1/2 hour or so. Serve over rice or rice noodles.
What I changed:
I put three chicken breasts in a huge skillet with a fair bit of olive oil and steamed it in there for 30 minutes. I took them out and put them in a covered container.
I used an entire red bell pepper.
I used maybe 2 cups of chicken broth.
I used half a small jar of Thai red curry paste.
I forgot to buy cilantro.
I remembered to buy peanuts but forgot to use them as a garnish.
I cut one breast into tiny pieces and threw it back in the soup mixture for the 30 minute simmer. It was lost in all that liquid, I could easily have used two or three breasts.
Excellent soup over rice. The only thing missing to make it actual Tom Ka Gai appears to be ginger.
7 hours ago