Thai red curry chicken with leeks and shiitake mushrooms
Chicken second courses
Indian cuisine
I always keep an eye out for interesting recipes wherever I go. We have in California a wonderful organic supermarket Bristol Farms, which releases a new issue of their magazine with recipes each season from different chefs. I pick up one every chance I have. The recipe that caught my eye in the fall issue came from chef Bruce Aidells, "Braised Thai Red Curry Short Ribs with Baby Bok Choy." I decided to give this recipe my own spin by using chicken and leeks instead of short ribs and Baby Bok Choy. The shiitake, carrots and peppers are also my addition. Although leeks are mostly used in Western cuisine, they are a great substitute for Bok Choy and the Thai flavors complement them wonderfully. I also like that there is no need to brown the thighs as they will absorb plenty of flavor from marinating and from the braising liquid during its slow cooking. The cooking method used in this wonderful recipe is very versatile and can be successfully adapted for cooking beef or veal shanks and also beef or pork ribs and I love to slowly braise duck legs. This is a great recipe for slow cooking and spicy food fans.
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