Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 cloves garlic -- peeled & finely -- chop

  3. 4 chicken breast halves -- bone in, hacked

  4. 1 yellow onion -- peeled and sliced

  5. 1 14 oz. can coconut milk --see note

  6. 2 tablespoons thai red curry paste --see note

  7. 1 teaspoon salt

  8. 1 tablespoon thai fish sauce -- *see note chopped fresh cilantro leaves -- for garnish

Instructions Jump to Ingredients ↑

  1. Preparation : Heat a wok, add the oil and garlic, and stir-fry for 1 minute. Add the chicken and stir-fry until well browned. Add the onion to the wok and cook just until the onion is clear. Set the wok aside. In a 6-quart stove-top casserole, heat the coconut milk, red curry paste, salt, and fish sauce. Bring to a simmer and add the chicken and onion. Cover and simmer until the chicken is tender, about 15 minutes. Garnish with coriander. * available at some Asian markets NOTES: I've used bonesless chicken breast cut into bite-sized chunks with good results. This last time I also did the casserole part of the cooking in the oven at about 375 degrees, and that worked well also. When I've done it on top of the stove, I used a regular casserole and a heat dif


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