Fragrant Chicken Curry - Recipe

A really yummy Thai dish - I don't make it often, as it calls for some ingredients that aren't on hand, always, and are kind of expensive. We love it though, so it was perfect to make for our anniversary dinner at home.

Fragrant Chicken Curry 
3 T oil
1 onion, chopped
2 cl garlic, crushed
1 T Red Thai Curry paste
4 oz creamed coconut
4 C coconut milk (about 2.5/3 cans worth)
2 lemon grass stalks (2 T of the crushed fresh lemon grass)
6 lime leaves (or lime zest of about 2 large-ish limes)
2/3 C plain greek yogurt (or regular plain yogurt)
2 T apricot jam
1 cooked chicken approx 3 - 3 1/2 lbs (or equivalent boneless skinless breasts, cooked)

Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 mins until soft. Stir in the red curry paste. Cook, stirring, for 2 minutes.

Stir in the creamed coconut and coconut milk, then add lemon grass, lime, yogurt and apricot jam. Stir well, cover and simmer for 30 minutes.

Remove the pan from heat and leave to cool slightly. Transfer the sauce to a blender or food processor and process until a smooth puree, then strain it back into the rinsed out pan, set aside while you prepare chicken.

Cut chicken into bite size pcs, and add to sauce, bring sauce to simmer again, and season with salt & Pepper. Garnish with lime leaves, shredded coconut and cilantro/coriander. Serve over Jasmice rice.

*Often, I prepare the chicken first, so all I have to do is make the sauce and add then the chicken at the end and warm it up. Also, often we put in julienne carrots and snow peas.

For our dessert, Kenna made us some Easy Bake brownies, all by herself:-) and they set us up a little table to eat at, complete with notecards full of math questions to answer. Just so we don't lose our mental edge, I guess. Nothing says a fun anniversary family dinner like doing math, right?!

 It was super cute and very sweet! We love those kids!!