Thai Red Curry Chicken
Thai Red Curry Chicken
Nutrition Facts
4
309.69
118.33
12.83g
19.74%
2.63g
13.17%
122.50mg
40.83%
444.58mg
18.52%
417.67mg
11.93%
0.25g
0.08%
0.25g
47.83g
95.67%
1.17%
0%
2.33%
9.33%
1.17%
8.17%
10.5%
112.00%
16.33%
49%
1.17%
9.33%
37.33%
11.67%
10.5%
64.17%
3.50%
1.17%
Ingredients
- 2 tbsp Olive Oil
- 13 oz Coconut Milk
- 2 lbs Chicken Breasts
- 1/4 tsp Sugar
- 1 tbsp Thai Red Curry Paste
Wash breasts in cold water and pat dry. If desired, trim fat and tendon strings from breasts. Using kitchen shears, trim breasts into bite-size pieces. Season with salt and pepper.
Heat a large sauté pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned all sides.
Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 minutes. Check curry for desired consistency and simmer few minutes more, ensuring that coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 minutes and mix in sugar.
Serve with steamed rice.
Heat a large sauté pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned all sides.
Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 minutes. Check curry for desired consistency and simmer few minutes more, ensuring that coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 minutes and mix in sugar.
Serve with steamed rice.