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  Added: Jan 08, 2009  •  Visited (570)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken In Red Curry And Coconut
You need to find a Thai or Vietnamese market to make this dish. The secret is the wonderful Thai red curry paste. It comes in a can and a little goes a long way.

What You Need:
  • 2 tablespoons peanut oil
  • 2 cloves garlic, peeled and finely chopped
  • 4 whole chicken breasts (about 2 pounds), bone in, hacked
  • 1 yellow onion, peeled and sliced
  • 1 14-ounce can coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 teaspoon salt
  • 1 tablespoon Thai fish sauce

    GARNISH
  • Chopped fresh coriander leaves

  • How To Cook:
    1. Hack the chicken, leaving the bones in. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned.

    2. Add the onion to the pan and cook just until the onion is clear. Set the wok aside.

    3. In a 6-quart stove-top casserole heat the coconut milk, red curry paste, salt, and fish sauce.

    4. Bring to a simmer and add the chicken and onion. Cover and simmer until the chicken is tender, about 15 minutes.

    5. Garnish with coriander.

    To Serve: 6
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Thailand
    Main Ingredient ╗ Meat & Poultry ╗ Chicken
    Main Ingredient ╗ Fruits ╗ Coconut
    Main Ingredient ╗ Herbs & Spices ╗ Curry
    Dish ╗ Main Courses

     





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