Thai Chicken Curry

Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller (Doubleday, 1985).

Serves 4

This is not an authentic Thai dish. According to the cookbook, Steven Poses, who owned Frog and The Commissary, two popular Philadelphia restaurants, was intrigued by the Thai curry pastes the Thai members of the kitchen staff used in staff meals. One day, while experimenting in the kitchen, he sautéed some curry paste in oil, stirred in a basic French béchamel, and this dish was born. Poses called it Siamese Chicken Curry. My friends and I call it Thai Chicken Curry.

Béchamel Sauce

2 tablespoons butter
2 tablespoons flour
¼ teaspoon salt
Dash of white pepper
1 cup half-and-half

Curry

1½ cups broccoli florets
3 to 4 carrots, cut into 1½-inch lengths and quartered lengthwise
2 tablespoons vegetable oil
½ ounce Thai green curry paste
12 ounces boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons sugar
½ teaspoon minced garlic
2 tablespoons soy sauce
Heavy cream, if needed to thin the sauce
¼ cup peanuts (I like honey roasted)

Hot cooked white rice (I use basmati)

To make the béchamel, warm the half-and-half in a microwave or small saucepan. Melt the butter in a saucepan. Stir in the flour, salt, and white pepper, and cook briefly. Gradually whisk in the warm half-and-half and cook, stirring constantly, until smooth and slightly thickened. Set aside.

Blanch the broccoli and carrots in plenty of boiling water for 1 minute. Drain and set aside.

Heat the oil in a wok, large skillet, or saucier. Add the chicken and cook just until it turns a light gold. Remove the chicken to a plate; it should not be cooked through, or it may become tough later.

Add enough oil to the pan to make 2 tablespoons. Heat the oil, add the curry paste, and cook for 1 minute.

Put the chicken back into the pan. Add the sugar and a pinch of salt. Stir-fry until the sugar begins to caramelize.

Add the garlic and cook until fragrant, but do not let it burn. Add the soy sauce and continue stir-frying until most of the liquid has evaporated and the chicken is just cooked through.

Stir in the béchamel. When the sauce is smooth, add the broccoli and carrots and heat through. If the sauce is very thick, thin it out with a little heavy cream and cook until the sauce is smooth and everything is heated through.

Sprinkle the peanuts over the top and serve with hot cooked rice. Sweet and Sour Cucumber Salad is a good accompaniment.

Chicken Cooked to Light Gold