Let’s cook some Thai Red Curry Poutine.
You will need:
- 1 shallot, finely diced
- 3 cloves of garlic, finely minced
- 2 tablespoons oil
- 2 tablespoons red Thai curry paste
- 2 tablespoons curry powder
- 1 can coconut milk
- 750ml chicken stock
- 1 teaspoon fish sauce
- 1 tablespoon brown sugar
- 1 package of cheese curds (Bothwell makes a brand called Squeekers)
- 2 chicken thighs, deboned and flattened (skin on)
- fresh cilantro
- fresh lime
- sweet potato fries (or regular fries)
In a wok, start by heating a couple tablespoons of oil. Add the shallot and garlic and stirfry for about 30 seconds. Add the curry paste and powder, combine and cook for about 3 minutes until the mixture darkens and becomes aromatic.
Once the curry mixture is ready, add the coconut milk and chicken stock. Whisk it all together, then add the fish sauce and sugar. Let it come to a boil, turn down to medium, and let simmer uncovered for about 15 – 20 minutes.
You can make your fries from scratch if you like, and you can find the recipe right here. For convenience sake, I went the way of buying them at the grocery store and baking them in the oven.
For the crispy skin chicken, I simply de-boned the thighs and laid them out flat like cutlets, preserving the skin (of course). Season well on both sides with salt and pepper and heat up a small skillet with oil on high heat. Lay the chicken down on the hot pan skin-side down and cook until golden brown on both sides. Since it’s thin, it won’t take long to cook (about 4 minutes per side). When they’re done, take them out and set aside to rest for about 10 minutes.
After the curry sauce has been simmering for 15 – 20 minutes, you’ll notice it has reduced by about a third. Test the consistency with a spoon. It should coat the back of a spoon. Give it a final taste and season to your liking. Now it’s time to assemble!
Grab a nice big bowl and put down a layer of fries with a few cheese curds on top. Add some gravy on top, then continue with another layer of fries and cheese curds. Add the crispy skin chicken (sliced into strips), then ladle more gravy on top. Make sure you get gravy on the cheese curds so they melt. Finish with fresh chopped cilantro and serve with lime wedges.
If you’ve had poutine before, then you’ll love this new twist. All the flavours of classic Thai cuisine are here with the gooey cheese and rich flavourful sauce. The crispy skin chicken has a wonderful crunch and is tender and juicy. Enjoy this recipe and have fun in the kitchen!
What is your favourite melty cheese dish?