Thai Food, Rootie Style

I like using these canned curry pastes for all sorts of things, but especially seafood and chicken. They are like a hot little party in a can, with all that good stuff like lemongrass and chilis and ginger and fish sauce, all the work done for you. Tonight, grilled chicken in massaman curry sauce (massaman curry paste is milder than red or green curry, just right for this white girl's palate).

1 small can curry paste
1 curry paste can full of water
2 lbs chicken breasts, cut into strips
Make a slurry of the water and paste and soak chicken strips in it. Then thread them on skewers and grill.
In the meantime, put the sauce in a pot and reduce it a bit, after adding a couple of spoonfuls of sugar and a few squirts of soy sauce. Use this to baste the chicken while it's on the grill. After it's cooked you can decorate it with toasted (unsweetened) coconut and serve with
peanut sauce, or get the ready made stuff

Serve with Bhan Pho (those rice noodles used in pad thai and such)that have been cooked in Tom Yum broth (you can get
Tom Yum boullion cubes at Asian markets or from ImportFoods and cabbage cut into chunks and served raw. Yum. y'all.