Tomatillos seem to be a tart mixture of tomatoes and eggplants, and are a staple in Mexican and Southwestern American cuisine. The beauty of coconut and Thai red curry paste mingled with southwestern tomatillos is a marvel. Viva foreign influences in international cuisine.
6 chicken thighs or favorite cuts
1 onion, diced
3 stalks celery, sliced
2 cloves garlic, minced
1-inch fresh ginger, minced
1 tsp red pepper flakes
1 can coconut milk
2 Tbsp red Thai curry paste
1 lb tomatillos, about 6, cut into wedges
Brown the chicken thighs in a bit of oil in a non-stick skillet. Salt and pepper to taste. Brown both sides well and then set aside. In the same pan, sauté the onion and celery for about 8-10 minutes.
Add the garlic, ginger and pepper flakes and cook another 2-3 minutes. Add the coconut milk and stir in the red curry paste. Return the chicken into the sauce and bring to a simmer, covered.
In a separate non-stick skillet, brown the tomatillos over high heat for a few minutes, until slightly charred and only beginning to soften.
Stir tomatillos into the sauce with the chicken.
Cover and simmer for 20 minutes, stirring once in a while.
Serves 4.
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