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Spicy Red Curry Chicken Recipe

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    Source: www.ifood.tvReport recipe

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    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. Unsweetened coconut milk 2/3 Cup (16 tbs)

    2. 2 to 3 teaspoons Thai red curry paste

    3. Asian fish sauce 1 Tablespoon

    4. Vegetable oil 3 Tablespoon

    5. 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks

    6. Ground pepper 1 To taste

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

    8. Ginger 1 Tablespoon , finely chopped

    9. 2 large garlic cloves, very finely chopped

    10. Water 1/2 Cup (16 tbs)

    11. 1 cup frozen baby peas

    12. Toasted peanuts and cilantro leaves, for garnish

    13. Steamed rice and lime wedges, for serving

    14. Salt To Taste

    Instructions Jump to Ingredients ↑

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

    2. Heat a large wok or skillet until very hot. Add 2 tablespoons of the 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, turningonce, until browned but not cooked through, 4 to 5 minutes. Transfer to a plate and pour off the fat in the wok.

    3. Add the remaining 1 tablespoon of oil to the wok. Add the shiitake 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 its juices to the wok. Add the curry mixture and water and bring to a boil. Add the peas and simmer until the liquid is slightly reduced and the peas are warm, 2 to 3 minutes. Transfer the curry to a serving bowl and garnish with peanuts and cilantro..

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