Thai Red-Curry Chicken - Recipelink.com

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It’s not just a meal, it’s a miracle! Appetizers * Desserts * Entrees * Side Dishes Delicious Recipes made quickly and easily with just three ingredients! Great cooking and delectable meals don’t have to involve extensive recipes and long lists of ingredients. In fact, the best dishes are often made from creative uses of easy-to-find ingredients. A veritable bonanza of more than 500 recipes.

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500 3-Ingredient Recipes: Simple and Sensational Recipes for Everyday Cooking

Authors: Carol Hildebrand, Bob Hildebrand

Date: October 2004

ISBN: 1592330940

Publisher: Fair Winds Press (MA)

Paperback

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Thai Red-Curry Chicken
Recipe from: 500 3-Ingredient Recipes
by Carol Hildebrand, Bob Hildebrand
Cookbook Heaven at Recipelink.com

When we were kids, the International Food aisle at the grocery store was a desert of soy sauce, taco shells, and the occasional bag of crunchy chow mein noodles. It’s come a long way. baby, as this recipe attests.

Servings: 4

1 fryer chicken, cut into 8 serving pieces, about 3 pounds (1 1/4 kg)
1 tablespoon (15 g) Thai red-curry paste - more if you like it hotter, less if not
1 can (13 ounces, or 385 ml) coconut milk
2 tablespoons (30m1) olive oil

Wash the chicken in cold water and pat dry. Season with salt and pepper.
Select a large saute pan or skillet with a tight-fitting cover. Cook over high heat, add a couple of tablespoons (30 ml) oil, and sear the chicken in batches, turning until nicely browned on all sides. Remove the chicken and set aside.
Reduce the heat to medium and add the curry paste and coconut milk to the pan; stir to scrape all the yummy chicken bits from the bottom of the pan. Return the chicken to the pan, cover, and simmer for 30 to 40 minutes or until the chicken is tender.

ADD IT!
A couple tablespoons (30 ml) Thai fish sauce would always be welcome with a Thai curry.

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