Thai Red Curry Chicken But Make It Your Creative Process: Spilled Milk #211

This recipe is a work in progress. Make it as is — which is delicious! — or keep experimenting with it.

✈️ LET’S TAKE THE TRIP OF A LIFETIME TOGETHER!  

Have you ever wanted to travel with me — I mean, really travel with me? How does spending nine days and eight nights with me in one of my favorite places on earth sound? This October, you can join me on a trip to Sicily thanks to my friends at Modern Adventure. We’ll explore markets, dine at some amazing restaurants and cook together. Hit this link, and I’ll see you in Sicily!

I don’t know what’s gotten into me recently. I am addicted to the transmogrification of food. I think it’s the creative kickstart we often need to find the pot at the end of the rainbow as it were. So don’t fight it: Embrace it and see what happens.

I saw someone online making little dumpling packets out of rice paper sheets (banh trang) and I LOVE THOSE for a hundred uses. I thought, Why not make a lahmancun (Middle Eastern flatbread covered in a ground seasoned lamb mixture) sort of thing but instead place the meat mixture between two sheets of rice paper wrappers? Also, I was craving a Thai curry, and I was thinking about the technique that one uses to make Thai fish cakes (tod mun pla). I had some chicken breasts laying about, and I always have enough Thai and Vietnamese staples to do the rest. This was the result.

It was awesome, delicious and quick to cook — and everyone in my house gobbled these down. It was messy, nothing elegant about it. Will I make this dish again exactly the way I did here? Sure. Maybe.

I do know that I will use the meat mixture again, combined with a few cups of mung bean vermicelli or rice stick noodles and either stuffed into chicken legs or in fried spring rolls? Maybe put the chicken farce into a pastry bag and simmer or fry little nuggets like gnudi?

Perhaps I will put it into my spaetzle press and see what happens. Those might be a great meaty little flavor bomb for a soup or sautéed with asparagus as a role player in a vegetable-forward dish.

Maybe piped under chicken skin before cooking whole pieces of poultry, plated with a silky coconut milk sauce? YES! For sure, that one.

So why put this out here for you all? Because I will absolutely be experimenting with this some more, and if you love to cook, you need to embrace the creative process, which I am hoping you do more of. And I think in a small way, showing you mine will help you grow yours.

Recipe: The Red Curry Chicken Experiment