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CURRY CHICKEN - Thai Curry Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
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QUICK THAI CURRY For best results, use a good-quality coconut milk; in general, the higher the fat content, the better. Mae Ploy or Chaudoc are good brands to look for. Wet curry paste is sold in small cans in Asian markets; Maesri is a recommended brand. For fish sauce, look for the Three Crabs brand in Asian markets, which also carry palm sugar. | |
1 tablespoon | vegetable oil |
1/2 large | yellow onion, quartered |
1 large | carrot, peeled and sliced |
1/2 large | bell pepper, cut in 8 pieces |
19-ounce can | coconut milk |
1/4 cup | to 1/2 cup red curry paste, to taste |
3 tablespoons | fish sauce |
4 tablespoons | palm sugar, (brown sugar can be substituted) |
6 ounces | boneless, skinless chicken breast, cubed |
2 fresh kaffir lime leaves, finely shredded | |
2 cups | cooked jasmine rice |
1/4 cup | crushed roasted peanuts |
1/2 bunch | fresh cilantro, roughly chopped |
1 cup | bean sprouts |
Heat oil in saucepan over medium-high heat and add onion, carrot and bell pepper. Cook 3 minutes, until translucent.
Add coconut milk and curry paste to pan, stirring well (use 1/4 cup if you like a mild curry; up to 1/2 cup for a very spicy one). Bring mixture to a boil; reduce heat and simmer for 10 minutes. Add fish sauce and sugar, stirring well; taste for seasoning and add more sugar or fish sauce if desired.
Add chicken and kaffir lime leaves and simmer until chicken is cooked through, about 10 to 15 minutes.
Divide rice among four bowls and ladle curry over rice. Garnish with peanuts, cilantro and bean sprouts.
Nutritional analysis per serving: 730 calories, 51 grams fat, 55 grams carbohydrates, 20 grams protein, 29 milligrams cholesterol, 583 milligrams sodium, 7 grams dietary fiber, 60 percent of calories from fat.
– Glenn Terrell, executive chef, Central Market Southlake
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