Cranberry Chicken Curry

A family memory

The Story Behind It

This recipe is a variation of a dish made at Holly’s cousin’s restaurant, ThanhDo, in Minneapolis, Minnesota. It was such a favorite that Holly convinced her cousin to share it. Because the restaurant did not have a written recipe, the portions were estimated. Holly found that this version tasted very close to what they served, although nothing was as good as the real thing. ☺

Ingredients

½ cup coconut milk
½ Tbsp red curry paste
½ Tbsp sugar
¼ tsp salt
1 Tbsp chopped dried lemongrass
¾ Tbsp oil
¼ cup oil for frying the chicken
¾ cup dried cranberries
2 boneless chicken breasts
Vegetables as desired, such as broccoli, baby bamboo shoots, pea pods, onions, peppers, carrots or tomatoes

Directions

Cut the chicken into chunks.
Fry the chicken in ¼ cup oil and drain.
Return the chicken to the frying pan.
Add the lemongrass, salt, curry paste, sugar, ¾ tablespoon oil and dried cranberries.
Add any desired vegetables.
Stir and serve over white rice or fried rice.

Family Notes

Check the red curry paste label because it may contain seafood. The original recipe lists coconut milk but does not mention when to add it in the directions. Ingredient proportions were estimated, so season to taste.