Since he was away for two months and eagerly following the blog, my husband was very excited to get home and start trying these cookbook recipes. So he flipped through the books to pick out his first meal at home, and said: “This one looks wicked awesome!” (Yes, we moved to Hawaii from Boston). He was pointing at the Evil Jungle Prince on page 171 of A Taste of Aloha, in the Poultry section. What a delicious delight from a famous Honolulu restaurant, Keo’s!
This is one of the easier recipes we’ve made, and it was so tasty. I love the typical Thai contrast of coconut & curry, tender chicken and crunchy cabbage. My husband was quite pleased with his first choice, and excited to see how easy exotic cuisines can be with these books. Next time, I’ll add some more sriracha to make it spicier – it was not nearly as spicy as I expected! Also, we used a red curry paste on hand, since I couldn’t find dried red curry stock. It was yummy!
Spicy, crunchy, tender, and delicious!
Evil Jungle Prince
- 3 -4 tablespoons dried red curry stock
- 1/4 cup vegetable oil
- 1/2 cup coconut milk
- 1/2 pound sliced boneless chicken breast, skinned
- 10 – 15 fresh basil leaves
- 4 tablespoons Thai fish sauce
- 1/2 cup chopped white cabbage
Sauté the dried red curry stock in heated vegetable oil for 3 minutes. Add coconut milk and cook for 2 minutes on medium heat. Add chicken. Cook for 5 minutes. Lower heat to medium low, add basil and fish sauce and serve on a bed of chopped cabbage.
Note: Coconut milk will separate if allowed to come to a boil.
Contributed by: Keo Sananikone, Keo’s, Honolulu, Hawaii
Buy the cookbook at www.juniorleagueofhonolulu.org (click the eStore tab). All proceeds go to support our charitable work in Honolulu, Hawai’i.