Thai Red Curry Chicken

Recipe by cookCol
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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