Red curry chicken with Coconut milk

Serves 4 This recipe, from the Thai section of the book, is simple to prepare and tastes even better the following day. 2 tablespoons canola oil 1 chopped onion 2 garlic cloves, crushed and chopped finely 4 boneless chicken thighs, diced Pinch salt 1 red bell pepper, julienned 1 zucchini, cut into rounds of medium thickness 2 tablespoons red curry paste 1 cup coconut milk 1 cup homemade or reduced-sodium chicken broth 2 tablespoons fish sauce 1 tablespoon brown sugar 1 teaspoon cornstarch 1 teaspoon lukewarm water 3 leaves Thai basil, chopped Pour the oil into a wok or a large, high-sided frying pan and turn heat to medium-high. Quickly add the onion and garlic and mix well, then add the chicken and pinch of salt and mix together. Reduce heat to medium. Add the bell pepper and zucchini and mix well. Add the curry paste, the coconut milk, the chicken broth and fish sauce. Cook for about 10 minutes. Add the brown sugar. Stir together the cornstarch and water and add to the pan. Cook for a couple more minutes, then remove from heat, add the basil and serve over sticky rice. Sticky Rice, Just Like Thai Restaurants Make Serves 4 Nguyen can’t even count the number of times friends have asked her how to prepare sticky rice as it’s made in Thai restaurants, she writes. Here’s her recipe for the rice, which she makes in a microwave oven. 2 cups sticky rice (note: not jasmine rice) 21/2 cups lukewarm water Place the rice in a microwave-safe bowl, and add the lukewarm water. The water must cover the rice. Leave to rest for 10 minutes. Then cover the bowl and place in the microwave oven and cook at maximum for 3 minutes. If your microwave isn’t all that powerful, leave it in for 4 minutes. Remove bowl from microwave. Using chopsticks, mix the rice vigorously. Cover bowl again, replace in microwave and cook 3 more minutes. Repeat procedure until desired result is attained.