Chicken Curry December 26, 2014 Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish. Total Time: 25 min. Prep Time: 10 min. Cooking Time: 15 min. Yield: 4 servings Ingredients: 1 tsp. coconut oil 1 medium onion, chopped 3 cloves garlic, chopped 1-inch slice fresh ginger, peeled, chopped 1 tsp. red curry paste 1 Tbsp. tomato paste, no sugar added 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes 1 cup lite canned coconut milk ½ cup water 1 medium tomato, chopped 2 tsp. Thai fish sauce (optional) ¼ cup coarsely chopped cilantro (optional) 1½ tsp. palm sugar Preparation: 1. Heat oil in medium saucepan over medium-high heat. 2. Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent. 3. Add garlic and ginger; cook, stirring frequently, for 1 minute. 4. Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes. 5. Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste. 6. Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes. 7. Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes. Tip: Thai fish sauce is called nam pla. It can be purchased online or in an Asian market.
Posted on: Mon, 29 Dec 2014 18:59:22 +0000
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