Thai Chicken in Curry (Gai goh-lae)
This reminds me of Mommy’s curry. The Philippines and south Thailand had influences of Malaysian culture. My mom would add wedges of potatoes and a medium onion.
2 tablepoons vegetable oil
2-3 pounds chicken thighs (can remove skin)
3 tablespoons red curry paste plus 1 tablespoon of curry
1 teaspoon each of ground cumin,
coriander, cinnamon, and curry.
1 ½ cups light, unsweetened coconut milk
1 can of chicken broth
2 tablespoons fish sauce (nampla or patis)
2 tablespoons lime juice
1 tablespoon palm or brown sugar

Heat oil in a 3-quart pot, medium high heat. Braise chicken pieces in two batches, until both sides are golden browned. Transfer into a bowl. Remove extra drippings. Reduce heat to medium. Add paste and curry, ground cumin, coriander, cinnamon and curry. Cook 2 minutes until paste is soft. Return chicken and juices to pot. Add the coconut milk, broth. Bring to a gentle, simmering boil until the chicken is tender and cooked, 15-20 minutes. Stir in the fish sauce, lime juice, and sugar. Remove from heat. Serve over rice or rice noodles. Serves 6-8

When my daughter came to the table for this, she happily declared it would help clear her sinuses. Well, acccording to Whole Foods, that capsaicin in pepper clears passages and is a preventative for stomach ulcers. Believe it or not, this hot stuff kills bacteria and stimulates stomach cells to secrete protective juices. Peppers also increase thermogenesis and oxygen consumption. Those long words mean you burn calories!