I recently went to a food event where I was given a jar of locally made Thai Red Curry paste. Local is huge here in Oregon.
Using chicken and veggies seemed like a perfect way to try it out, along with my jar full of coconut oil that I infused with the strain Matanuska Thunder Fuck. It was easy and had a great taste. It was better than most store-bought jars I have tried, although I do quite like the brand Mae Anonh, and that’s not hard to find. I served basmati rice, and I wish that I had added some saffron and cumin to the cooking broth. The rice was too bland. Other than that, it was a good meal.
Matanuska Thunder Fuck is a pretty amazing strain, one that hails from Alaska. What a great name! I am totally impressed with the high, which is a combination of a creative happy energy along with a pretty chill body feel. It is strong. Though I heavily dosed the curry, it was intense but not at all unpleasant.
Thai red curry with chicken and vegetables
8-10 tablespoons canna-coconut oil
9 boneless skinless chicken thighs cut in chunks
1 large eggplant cut in 1½-inch pieces
1 cauliflower cut in florets
10 new potatoes cut in half
6-8 tablespoons curry paste
4 cans coconut milk
⅓ cup toasted flaked coconut
2 cups basmati rice, cooked
Heat oven to 400.
1. In a large pot, or two, sauté the chicken pieces in the canna-coconut oil. Don’t crowd the pan or the chicken won’t cook properly.
2. Place the vegetables on a greased baking sheet with sides and roast for 20 minutes.
3. Place the vegetables and cooked chicken in one large pot with the curry paste and the coconut milk. Simmer for 20-30 minutes, stirring occasionally.
4. Serve the curry on the rice. Top with the toasted coconut.