thai style curry...

An interesting curry from north of Thailand that combines sweet and hot with sour flavors. Normally, I serve the curry over soft boiled noodles and topping with crisp deep-fried ones.

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I haven't made this curry for a while since Mark and I eat out a lot recently. Beside Thai food, Indian food is our favorite. We notice that there are more Indian restaurant established in the city this year.

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As the curry tastes good with anything, I serve the curry over farro--just for a change. Cooking farro is complicated than cooking jasmine rice. Luckily, I have a rice cooker that can cook the farro. My life wouldn't be easier without it. It cooks any rices perfectly.

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Ingredients:
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- 1/2 lb. chicken breast, sliced
- 1 cup coconut milk
- 1 tbs. red curry
- 1 tbs. chili paste
- 1 tbs. chopped garlic
- 1 tbs. curry powder
- a pinch of turmeric powder
- 1 tbs. sugar
- 2 tbs. fish sauce
- 1 ts. lime juice

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Procedures:

1. Pour the coconut milk into a pot, bring to a boil over medium heat.

2. Add red curry, chili paste, garlic, curry powder and turmeric powder. Stir for 3 minutes.

3. Add chicken, sugar, fish sauce and lime juice. Bring to a boil, then lower the heat and simmer for 10 minutes or until the chicken is fully cooked.

4. Serve warm over farro.

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