Siamese Chicken Curry

Adapted from The Frog Commissary Cookbook by Steven Poses, Anne Clark, and Becky Roller

When I was living in Alexandria, Virginia, I was given a copy of the new Frog Commissary Cookbook and a packet of Thai green curry paste by someone who regularly went to Philadelphia on business and ate at The Commissary. I have been making this dish ever since. It is not an authentic Thai dish. The chef/owner at Frog stirred some curry paste that was in the kitchen being used by line cooks from Thailand to make staff meals into a classic French Béchamel, and this dish was created.

The book is out of print, which is unfortunate because it is interesting to read and has good recipes that are easy to execute if you follow the directions carefully. It is usually available used.

Béchamel Sauce:

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

Curry:

1½ cup broccoli flowerets
1 pound of carrots cut into matchsticks
2 tablespoons vegetable oil
½ oz Thai green curry paste
12 oz boneless chicken breasts (or thighs, if you prefer), cut into bite-size pieces
2 tablespoons sugar
½ teaspoon minced garlic
2 tablespoons soy sauce
¼ cup peanuts, dry roasted or honey roasted

Hot cooked white rice (I now use basmati.)

Make a Béchamel with 2 tablespoons butter, 2 tablespoons flour, ¼ teaspoon salt, dash of white pepper, 1 cup half and half.

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

Heat the oil in a wok or large skillet or saucier. Stir in the curry paste, and cook for 1 minute. Add the chicken, salt, and sugar. Stir-fry until the sugar begins to caramelize. 

Add the garlic, and cook until it's fragrant, but don't let it burn. Add the soy sauce, and continue to stir-fry until the liquid has almost all evaporated, and the chicken is cooked through.

Blend in the Béchamel. When the sauce is smooth, add the broccoli and carrots, and heat through.

Sprinkle peanuts over the top and serve with hot cooked rice.