Easy Chicken Curry
Ingredients
2 pounds boneless, skinless chicken breasts and thighs, cut into pieces
1 tablespoon vegetable oil
1 small red onion, finely diced
2 cloves garlic, crushed
1 fresh red chili, seeded and chopped
1 tablespoon red curry paste
1 tablespoon creamy peanut butter
1 cup coconut milk
1 cup chicken stock
1 tablespoon fresh lime juice
1 tablespoon fish sauce
2 tablespoons fresh cilantro, chopped
Preparation
1
Cut chicken into bite-size pieces.
2
Heat the oil in a pot over medium heat, add the onion, and sauté for about 5 minutes.
3
Add the garlic and chili and continue to cook for another couple of minutes.
4
Stir in the curry paste and cook until blended (about a minute)
5
Add the peanut butter.
6
Slowly whisk in the coconut milk and cook until thoroughly combined.
7
Add the chicken stock and chicken, bring to boil, then reduce heat and let simmer for 10 minutes.
8
Add the lime juice and fish sauce, and let simmer another 5-10 minutes.
9
Spoon into bowls and garnish with chopped cilantro.
Add comment
About
This is an easy, delicious curry to make, especially if your pantry is stocked with some of the typical Asian basics: coconut milk, fish sauce, and curry paste. Also excellent made with pre-cooked duck, such as Peking, available at Asian markets.
Yield:
4.0
Added:
May 31, 2011
Comments
September 10, 2011
I am going to use Shrimp and lighten up using my Weight Watcher friendly pantry list. I will keep you posted on how it goes....