Easy Chicken Curry
Ingredients
2 pounds boneless, skinless chicken breasts and thighs, cut into pieces
1 tablespoon vegetable oil
1 small red onion, finely diced
2 cloves garlic, crushed
1 fresh red chili, seeded and chopped
1 tablespoon red curry paste
1 tablespoon creamy peanut butter
1 cup coconut milk
1 cup chicken stock
1 tablespoon fresh lime juice
1 tablespoon fish sauce
2 tablespoons fresh cilantro, chopped
Preparation
1
Cut chicken into bite-size pieces.
2
Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes.
3
Add the garlic and chili and continue to cook for another couple of minutes.
4
Stir in the curry paste and cook until blended (about a minute)
5
Add the peanut butter.
6
Slowly whisk in the coconut milk and cook until thoroughly combined.
7
Add the chicken stock and chicken, bring to boil, then reduce heat and let simmer for 10 minutes.
8
Add the lime juice and fish sauce, and let simmer another 5-10 minutes.
9
Spoon into bowls and garnish with chopped cilantro.
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About
This is an easy, delicious curry to make, especially if your pantry is stocked with some of the typical Asian basics: coconut milk, fish sauce, and curry paste. Also excellent made with pre-cooked duck, such as Peking, available at Asian markets.
Yield:
4.0
Added:
Tuesday, May 31, 2011 - 2:57pm
Comments
September 10, 2011
I am going to use Shrimp and lighten up using my Weight Watcher friendly pantry list. I will keep you posted on how it goes....