Eat Chicken Red Curry & Save at risk Children!

Image by panduh via Flickr

Cooking & Children's Charity go hand in hand.

One of the most beautiful things about food and cooking is that transcends borders. Food can literally take us to other parts of the world, even though we are in our own kitchen.

I work with a non-profit called "The Sold Project." SOLD is dedicated to raising awareness about and preventing forced child prostitution around the world. SOLD made a documentary on the issue in Thailand and the founder is currently living there. SOLD employs creative methods of raising awareness on these issues by hosting vision dinners (anyone can host one) where lovely Thai food is served and discussion on the topic is shared. Below is one of the "go to" dishes that has been a huge hit at these dinners. Enjoy & Please read more about SOLD at www.thesoldproject.org (feel free to contact us as well).

Chicken Red Curry

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of fish sauce to taste and serve with steamed jasmine rice.

Ingredients

• 1 lb boneless chicken breast
• 1 can bamboo shoots, sliced
• 3 tbsp red curry paste
• 2 cups coconut milk
• 2 fresh red chili, sliced diagonally
• 1/2 cup Thai sweet basil leaves (bai horapah), torn
• 2 tbsp fish sauce (nam pla)
• 1/4 tsp sea salt
• 1 1/2 tsp palm sugar
• Thai sweet basil leaves (bai horapah) for garnish

Preparation

Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving. Serve over rice.

Serves 5.

For more information: www.thesoldproject.org

(This recipe is from templeofthai.com)

Do good things with food!

The Wilsons