Easy Chicken Curry
By: Sheri Wetherell
Published: Tuesday, May 31, 2011 - 2:57pm

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.

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.

Comments:
alexandra steinicke

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....