My Thai Chicken Curry
photo by ElizabethKnicely
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts, cubed
- 2 medium russet potatoes, precooked for 7 minutes in microwave then cubed
- 1 (14 ounce) can light coconut milk
- 2 tablespoons curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons cashew nuts, unsalted and chopped
- 2 tablespoons cilantro, chopped
directions
- Heat skillet over medium high heat.
- Add olive oil.
- Saute chicken in skillet until browned, approximately 5 minutes.
- Remove chicken.
- Add coconut milk, curry paste, fish sauce and brown sugar. Whisk to combine.
- Bring to a simmer, reduce heat to medium low.
- Add chicken and simmer for 15 minutes.
- Add cubed potatoes and continue cooking until potatoes are firm but cooked through, approximately 5-7 minutes longer.
- Remove from heat and sprinkle with cashews and cilantro.
- Serve over white rice in a wide mouthed bowl.
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Reviews
-
We really enjoyed this dish. It is very quick and has lots of flavor. The potatoes were peeled, cubed and cooked in a small amount of water. Then drained and added to the remaining ingredients. Not having cashews, the dish was garnished with chopped peanuts. The curry was served over steamed brown rice but I would suggest using Jasmine rice if you have it. Made for PAC Fall 2012.