Red Coconut Curry Chicken Recipe

Posted on Feb 6 2016 - 1:23pm by admin

Red Coconut Curry Chicken Recipe

Red Coconut Curry Chicken Recipe

Ingredients
  • 1 can coconut milk
  • 1 ½ tsp fish sauce (found in Asian isle at most grocery stores)
  • 1-2 T red curry paste, depending on heat preference
  • 1-2 T brown sugar
  • 1 T freshly grated ginger
  • 3 cloves garlic, minced
  • dash of cayenne pepper
  • Dollop of peanut butter
  • 2-3 cups of whatever fresh veggies you have around
  • 1 lb chicken, cut in thin strips with a little salt & pepper sprinkled on top
  • 1-2 T oil for sautéing
Instructions
  1. Heat 1-2 tablespoons oil over medium heat until hot. Sauté chicken in oil until just no longer pink. Throw in veggies and sauté for a minute or two. (They don’t need to cook very long because they will continue to cook in the sauce. I literally just let them hang out for a minute before moving on.) Add fresh ginger and garlic and let cook for about 30 seconds, until fragrant. Make sure not to let them burn!
  2. Stir in coconut milk, fish sauce, brown sugar, curry paste, cayenne, and peanut butter. I take a regular spoon from my utensil drawer and scoop up a big ol’ dollop of peanut butter. This isn’t an exact science. Feel free to taste the sauce at this point and add more if you’d like.
  3. Continue to heat over medium heat until sauce is hot and veggies are cooked to your liking. Serve immediately over cooked rice in bowls.

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