• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spicy Red Curry Chicken

  • 4servings
  • 30minutes

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup(s) unsweetened coconut milk

  2. 2 teaspoon(s) Thai red curry paste

  3. 1 tablespoon(s) Asian fish sauce

  4. 3 tablespoon(s) vegetable oil

  5. 1 1/20 pound(s) skinless, boneless chicken thighs , cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks

  6. Salt and freshly ground pepper

  7. 1/2 pound(s) shiitake mushrooms , stemmed, caps quartered

  8. 1 tablespoon(s) very finely chopped fresh ginger

  9. 2 clove(s) (large) garlic , very finely chopped

  10. 1/2 cup(s) water

  11. 1 cup(s) frozen baby peas

  12. Toasted peanuts and cilantro leaves , for garnish

  13. Steamed rice and lime wedges , for serving

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.

  2. Heat a large wok or skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.

  3. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Add the ginger and garlic and stir-fry for 1 minute. Return the chicken and any accumulated juices to the wok. Add the red curry mixture and the water and bring to a boil. Add the frozen peas and simmer until the liquid is slightly reduced and the peas are warm, 2 to 3 minutes. Transfer the chicken curry to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

  4. Beer: Cold, moderately hoppy Pilsner beer: Pilsner Urquell.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback