West Indies Curry
This is one of the first recipes I learnt by heart. It's from Trinidad & Tobago but it's the kind of curry you can find all around the Caribbean.
West Indies Curry
This is one of the first recipes I learnt by heart. It's from Trinidad & Tobago but it's the kind of curry you can find all around the Caribbean.
Open in Cookpad AppSteps
- 1
In a large ziplock leave the following refrigerated overnight or for at least 2 hrs. Slice the chicken into 1.5 inch dices (about 7 per breast). Chop half the large onion in big chunks, 2 thai peppers, half a cup of dark rum, 2 of the 4 garlic cloves tiny chopped and half of the lemongrass stalks.
- 2
Heat a pan with 2 tablespoons of olive oil. Only remove the chicken from the ziplock fry until cooked (aprox 7-10 min). Season chicken with salt.
- 3
In a different pan with 2 tablespoons of olive oil, add half a cut onion (julienned) and the rest of the garlic and lemongrass. Aprox 3-5 min, bring to a simmer.
- 4
Add the cooked chicken and 3/4 of the coconut milk, thai basil leaves into the pan with the veggies, cook for 2 min and then add the red curry paste. Bring down temperature stir and cook for an extra 5 minutes.
- 5
Serve with alone or with Jasmine rice.
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