Prep 5 mins
Cook 30 mins
I sometimes shy away from Thai recipes because of the list of ingredients. Everything in this recipe is easy to find. This is from our local newspaper, the Democrat and Chronicle.
- 2 -2 1⁄2 lbs boneless skinless chicken breasts
- 1 tablespoon Thai red curry paste
- 1 (13 ounce) can coconut milk (unsweetened)
- 2 tablespoons olive oil
- 1⁄4-1⁄2 teaspoon sugar (to taste)
- Wash chicken in cold water and pat dry. Cut away tendon strings on chicken breasts and cut into bite-size pieces.
- Season chicken with salt and pepper.
- Heat a pot, large saute pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned on all sides.
- Reduce heat to medium and add curry paste and coconut milk to pan.
- Stir well, ensuring that chicken bits from bottom are stirred into mixture.
- Cover and simmer about 20 minute.
- Check curry for desired consistence and simmer a few minutes more, if desired, making sure the coconut milk does not cook away.
- Remove chicken from heat, cool 1 or 2 minute and mix in sugar.
- Serve over steamed rice.
This made a nice lunch today! I liked the sweet and spicy, and how simple it was for ingredients and quick. I added extra curry paste and a whole teaspoon of sugar and served over rice. YUM!