Recipe by Kittencal@recipezazz
This is an authentic 5 star restaurant-quality Thai/Indian style dish that can be created at home. This dish is an amazing Thai dish, and one I could quite possible eat every day, it is THAT good! If you don't have any red curry paste or coconut milk on hand, I strongly suggest to purchase some just to make this recipe, you can find Thai red curry paste and coconut milk in any Asian, Indian or Latin American market or large food chains, I purchase mine at my local Super Valu store chain. Bypass this recipe if you don't have a palat for Thai or Asian-style dishes. If you prefer your apricots to stay a firmer texture, then add in with the chutney and cook about 1 minute.
- 44.37-59.16 ml vegetable oil (don't use olive oil)
- 2 small onions, chopped (can use shallots also)
- 14.79 ml garlic, chopped (or to taste)
- 1 small red bell pepper, chopped
- 14.79 ml Thai red curry paste
- 14.79 ml minced fresh ginger
- 680.38 g boneless skinless chicken breasts, cut into pieces
- 2 (793.78 g) can unsweetened coconut milk
- 44.37 ml mango chutney (can use more to taste)
- 118.29 ml chopped fresh cilantro
- 177.44 ml dried apricot, halved (can add in (to taste)
- steamed rice
Directions See How It's Made
- In a heavy skillet heat oil over medium heat.
- Add in onions, garlic and red bell pepper; saute for about 5 minutes.
- Add in red curry paste and minced ginger; saute for about 1 minute longer.
- Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
- Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
- Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
- Return the cooked chicken back to the skillet and season with salt and pepper to taste.
- Sprinkle with remaining cilantro.
- Serve over rice.