Spicy Red Curry Chicken And Rice
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined
2
Heat a large skillet until very hot
3
Add 2 tablespoons of the vegetable oil and heat until just smoking
4
Season the chicken with salt and pepper and add it to the skillet in a single layer
5
Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes
6
Transfer the chicken to a plate and pour off the fat in the skillet
7
Add the remaining 1 tablespoon of vegetable oil to the skillet
8
Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes
9
Stir in the ginger and garlic, stir-fry for 1 minute
10
Add the chicken, red curry mixture and the water and bring to a boil
11
Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through
12
Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro
13
Serve immediately with rice and lime wedges