We've been on an Asian food kick lately and have been trying to create some fusion in our meals. This fusion combines the great base of a good pizza with the flavours of Thailand. This coconut red curried chicken pizza is spectacular!
Ingredients:
- 1 tbsp red curry paste
- 250ml coconut milk
- 3 tbsp white sugar
- 3 chicken breasts
- 1 tsp salt
- another 1 tbsp red curry paste
- 1 red or orange bell pepper
- pizza sauce (not too strong flavoured)
- mozzarella cheese
- pizza dough (see recipe in my blog)
Start by putting the coconut milk in a small pot on medium heat. Whisk in one tbsp of red curry paste and the white sugar. Allow to get to a rolling boil and then reduce heat, stirring every few mins.
In a large pot, fill halfway with water and add one tbsp of red curry paste and salt. Get water up to a boil, then put the chicken breasts in. Cook for approx 10 mins (ensure they are cooked through) then strain out water. On a cutting board or plate, use two forks to shred the chicken apart. Once all the chicken is shredded, place all the chicken in the coconut red curry sauce and remove from heat. Allow the chicken to marinade in the sauce for at least 20 mins.
Prepare the bell pepper by cutting the top and bottom off, then quarter lengthwise. Hold the pepper flat and with a good knife, cut the waxy pith from the inside of the pepper leaving as much of the flesh still intact. Julienne the pepper in 1/8" lengthwise strips.
Prepare the pizza dough as in my earlier blog post. Use a regular pizza sauce as your base. Don't use a heavily flavoured sauce as it may over power the chicken and trust me, you don't want that! Place the chicken in a strainer and get as much sauce off as you can. Spread the chicken all over the sauced pizza crust. Place the bell pepper sticks all over the pizza, then place a thin layer of mozzarella cheese.
Bake at 450F for 12-15 mins or until the crust is golden underneath an on the edges.
For an added Thai experience, add a pinch of chopped cilantro right before eating.
I had this pizza with a Wolf Blass Cabernet and it was bang on.
Cheers!
Frenchy
