You are viewing ironchefseb

Iron Chef Seb - Orange Curry of Chicken Breast with White Peaches and Ataulfo Mango [entries|archive|friends|userinfo]
ironchefseb

[ website | vorpal's LJ ]
[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

Orange Curry of Chicken Breast with White Peaches and Ataulfo Mango [Jul. 3rd, 2008|11:35 pm]
Previous Entry Share Next Entry
Due to the milder nature of my orange curry paste, I decided that a curry with lively fruits would be more appropriate than a meat- or vegetable-heavy one. This result is a creamy concoction of delicate flavours and textures. Note that red mangoes or even other yellow ones, like alfonso, should not be used due to the much higher fibre content, which might ruin the texture of this dish. If you are unable to obtain ataulfos, lychees or longans would make an adequate substitute.



  • 4 tbsp orange curry paste [link]
  • 1 1/2 cups coconut cream
  • 1 1/2 cups coconut milk
  • 2 tbsp fish sauce
  • 1 1/2 tbsp palm sugar
  • 3/4 lb boneless skinless chicken breast, cut into 1/2" cubes
  • 2 ripe white peaches, peeled, depitted, and cut into 1/2" cubes
  • 1 ripe ataulfo mango, peeled and cut into 1/4" cubes
  • 12 Thai basil leaves

In a wok over high heat, mix the coconut cream, and if canned, 1 tbsp oil to assist in the separation process. Once hot, fry the curry paste in the cream. Cook for six to ten minutes, stirring often, until rich and flavourful. Dilute with coconut milk if the mixture looks to be at risk of burning. Add the fish sauce and sugar, and stir for one minute or until sugar is entirely dissolved.

Mix in the chicken and allow to cook for three minutes, stirring frequently. Add the remaining coconut milk and return to a boil. Cook for another two to three minutes until everything is thick and integrated. Gently mix in the fruit and cook for another minute to heat through. Stir in the basil, cook for 30 more seconds, and remove from heat.

Garnish with chillies, shredded lime leaves, or sprigs of fresh Thai basil. Serve immediately with jasmine rice.

LinkReply

Comments:
[User Picture]From: await_theophany
2008-07-04 03:37 am (UTC)

(Link)

You win so hard at life.
[User Picture]From: ironchefseb
2008-07-04 03:38 am (UTC)

(Link)

You win at the commenting game. *hangs head in shame*
[User Picture]From: await_theophany
2008-07-04 03:39 am (UTC)

(Link)

hahaha :-D
[User Picture]From: joekickass
2008-07-04 04:46 am (UTC)

(Link)

WANT.
[User Picture]From: bambier
2008-07-04 05:08 am (UTC)

(Link)

And you totally saved me some, right?
From: (Anonymous)
2008-11-06 05:37 pm (UTC)

Chowhound comments

(Link)

Hi Vorpal

This is BokChoi. I just wanted to thank you for all the advice you have provided over the period that I have been using Chowhound. You have been a great resource. I read all your posts before they were deleted, so don't worry about your typing into a black void! I value your opinion very much and it is great to see what you think is great. I had always found the old 'Thai' food I tasted to be mediocre at best. Didn't see the rage. Then I tried Mengrai. Thanks to you and googs for pointing that place out. I will try Matahari next and will try your fried rice suggestions and penang curry. Which fried rice is the best? regular Thai, or Thai spicy?
CH is quite frustrating at times, I find, when they think you have received special treatment. I almost got sensored once too. Hopefully they will understand one day - the owners at Mengrai are so personable. it's hard not to get to know them well if you are a regular, like yourself.

Anyway, keep up the good work.
If you need to reach me outside of CH my email address is bok.chow@gmail.com

Take care
Toronto misses your insight!