THAI RED-CURRY CHICKEN
"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."
1 fryer chicken, cut into 8 serving pieces, about 3 pounds
1 tablespoon Thai red-curry paste (more if you like it hotter, less if not)
1 (13 ounce) can coconut milk
2 tablespoons (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. Place over high heat, add a couple of tablespoons 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.
OPTIONAL ADDITION:
A couple tablespoons Thai fish sauce (added with the curry paste) would always be welcome with a Thai curry.
Makes 4 servings
Source: 500 3-Ingredient Recipes by Carol Hildebrand, Bob Hildebrand
"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."
1 fryer chicken, cut into 8 serving pieces, about 3 pounds
1 tablespoon Thai red-curry paste (more if you like it hotter, less if not)
1 (13 ounce) can coconut milk
2 tablespoons (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. Place over high heat, add a couple of tablespoons 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.
OPTIONAL ADDITION:
A couple tablespoons Thai fish sauce (added with the curry paste) would always be welcome with a Thai curry.
Makes 4 servings
Source: 500 3-Ingredient Recipes by Carol Hildebrand, Bob Hildebrand
MsgID: 371987
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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