Thai Red Curry Chicken
Author: Jackie Ourman
Prep time:
Cook time:
Total time:
Serves: 3-4
- 1 lb boneless chicken breasts, sliced thinly or cut into small chunks
- 2 tbsp rice vinegar
- salt and pepper
- 2 tbsp canola or vegetable oil
- 2 tbsp red Thai curry paste
- 1 bunch asparagus, touch ends broken off and 1cut diagonally into 2 inch pieces
- 1 8 oz package of shiitake mushrooms, sliced thinly
- 1 large shallot, sliced thinly
- 1 red pepper, sliced thinly
- 1 13.5 oz can low fat coconut milk
- 1 tbsp brown turbinado sugar (or ½ tsp granulated)
- 4 Keffir lime leaves (optional but they add a lot of nice flavor)
- 1 cup basil, torn
- 1 tbsp fish sauce
- ½ lime, juiced, plus extra slices for garnish and flavor
- Season chicken generously with salt and pepper and marinate with rice vinegar while preparing other ingredients (about 10 minutes)
- Heat oil over medium heat in a large, straight-sided sauté pan. Once warm, add red Thai curry paste and press it into pan, mixing frequently for about 1-2 minutes until it starts to become fragrant and stick to the bottom.
- Add chicken and toss until covered in paste, about 2-3 minutes, before adding vegetables and mixing together.
- Add the coconut milk, keffir lime leaves and sugar and stir to bring up anything stuck to the bottom of the pan.
- Bring to a boil and reduce to simmering for 15-20 minutes, until chicken in cooked through.
- Finish by stirring in torn basil, fish sauce and fresh lime juice.
- Serve in bowls as soup or over white rice.
Recipe by Jackie Ourman at http://jackieourman.com/thai-red-curry-chicken/
3.1.09