I don't see what the big deal is with people's aversion to animal fats. If you already chow down on bacon or whole eggs, you should have no problem adding the chicken skin or its accompanying fat to this recipe.
| Missing | Substitution |
| Jasmine rice | Fried short grain brown rice |
| Galangal root | Gingerroot |
| Lemongrass | Juice from half a lemon |
| Purple basil leaves | Two Dorot minced basil cubes |
Ingredients
1 lb raw chicken (with skin), cut into small pieces
One 14 oz can of coconut milk
2 carrots, chopped
2 small white potatoes, diced
1/3 c. green onions, diced
2 tbsp olive oil
1 tbsp Shaoxing red rice wine
1 tbsp curry powder
1 tbsp fish sauce
1 garlic clove, chopped
2 tsp minced basil leaves
Directions
1. Cut the chicken into small bite-sized pieces and marinate with red rice wine until ready to cook.
2. Pour coconut milk into a 2-cup measuring cup and stir in curry powder.
3. Heat a stainless steel skillet on medium heat before adding oil for frying. When the oil is hot, add carrots, half the green onions, and the potatoes. Fry until carrots start to sweat and potatoes start to brown. Add the marinated chicken and cook until nearly all the pink is gone from the chicken meat.
4. Add curry-coconut milk to the chicken. Stir until combined. Wait until mixture comes back up to a boil and add fish sauce, basil, garlic, and the remaining green onions. After five minutes or so the flavors should have cooked together enough so that one aroma doesn't overpower the others, as in, the pungent fish sauce is less pronounced.
5. Turn off heat and serve over hot steamed rice, noodles, or eat as is.
