It has been quite a while since I last made this recipe. My notation alongside the recipe reads... "absolutely wonderful!"
This is an adaptation from the book "Asian Noodles" by Nina Simonds.
I like this curried chicken as a filling for naan or tortillas. It is also exceptionally good spooned over rice.
It is a bit labor intensive... so prep all your veggies and chicken, make your curry paste and combine your sauce ingredients before putting it all together.
If you think you don't like turnips... just think again, as you would never in your wildest dreams know that turnips are an ingredient in this dish.
6 TORTILLAS or NAAN, warmed before serving
3 Tbsp. CANOLA OIL
1-2 LEEKS, trimmed, cleaned, cut in half lengthwise and then crosswise in thin slices, using the white part and just a bit of the green
5 CARROTS, peeled and grated
1 TURNIP, peeled and grated
2 1/2 Tbsp. Chinese rice wine (this can be found in an Asian grocery and many supermarkets)
HOME-GROUND CURRY PASTE (this is to die for!)
1/2 tsp. CRUSHED RED PEPPER FLAKES
4 cloves of GARLIC, peeled
One 2 1/2-inch piece of GINGER, peeled and cut into 4 or 5 slices
1 1/2 tsp. ground CUMIN
1 tsp. ground CORIANDER
1/2 tsp. TURMERIC
1 tsp. SALT
1/2 tsp. PEPPER, freshly ground
Put all of the curry paste ingredients in a food processor and process until a paste is formed and set aside.
1 lb. boneless, skinless CHICKEN BREASTS, cut into 1/4-inch thick slices
(Blend the ingredients together to make the sauce)
1 c. COCONUT MILK
2 Tbsp. FISH SAUCE
1 Tbsp. SUGAR
Heat a wok or heavy skillet over medium heat. Add 1 1/2 Tbsp. of the oil and heat for 30 seconds.
Add the leeks and stir fry for 1 minute or until they soften.
Add the carrots and turnips and rice wine and toss lightly.
Cover, turn the heat down to medium and cook for 2 minutes or until the carrots and turnips are tender.
Transfer vegetables to a bowl and set aside.
Reheat the wok and add 1 1/2 Tbsp. of oil and heat about 30 seconds.
Add the home-ground curry paste and cook for 20 seconds, or until very fragrant.
Add the chicken, turn up the heat to high and stir fry until the meat loses it's pink color and the slices separate..
Add the coconut sauce and cook for about 10 minutes or until it thickens.
Add the leek mixture.
Add 1/2 c. chopped CILANTRO, and use some additional for garnish
Toss lightly and transfer to a platter.
To eat... spoon some of the chicken curry mixture onto a wrapper and roll up or spoon over rice to serve.