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Friday, February 11, 2011

Thai Chicken Curry in Coconut Milk

So, I got this recipe from "Lighthearted at home: The Very Best of Anne Lindsay." Sounds delicious and I'm going to try and make it this weekend

Thai Chicken Curry in Coconut Milk

The combination of flavors in this easy-to-make yet exotic dish is mouth-watering. Use Thai red or green curry pasted in this recipe; simply add a little more to make this saucy chicken dish hotter and spicier. Sometimes I add large shrimp and sliced Japanese eggplant. Serve this dish with a green vegetable:
1 tbsp of olive oil
1 -2 tbsp of red curry paste (med)
1.25 lbs of boneless skinless chicken breast, cut in cubes
1 onion, coarsely chopped
1 sweet red pepper, cut in thin strips
1 grated rind of 1 medium lemon
1 cup of light coconut milk
2 tbsp of fish sauce or sodium reduced soy sauce
1 tbsp of fresh lemon juice
1/3 cup of chopped fresh cilantro

In large nonstick skillet, heat oil over high heat: stir-fry curry paste for 30 seconds. Add chicken stir-fry for 2 minutes. Stir in onion; stir-fry for 2 minutes. Add red pepper and lemon rind stir-fry for 1 minute or until onion is softened. Stir in coconut milk, fish sauce and lemon juice bring to simmer. Cook for 2 minutes or until liquid is reduced slightly. Stir in cilantro. Enjoy!

1 comment:

Chandler W said...

Mmmmmm I love curry! Except for the light coconut milk, go for the full fat! It's perfectly Paleo!