Monday, March 19, 2012

Thai Curry Chicken in Coconut Milk

Last year I was gifted a cookbook from my daughter's friend. This was a recipe she had submitted in the cookbook and I was eager to try it. The combination of ingredients makes for a tasty and healthy meal. She noted that you can substitute the fish sauce for another tablespoon of soy sauce, but I have to agree with her that the fish sauce is a key ingredient to the flavour of this dish. We like the sauce so I sometimes double it, but still only use the same amount of chicken and vegetables.

Ingredients:
  • 1 tbsp vegetable oil
  • 4 tbsp red curry paste
  • 3 boneless, skinless chicken breasts, cut into strips
  • 1 onion, coarsely chopped
  • 1 sweet red pepper, cut into thin strips
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • fresh cilantro or parsley for garnish
Method:
  1. In a large nonstick frying pan heat oil; stir-fry curry paste in oil for 30 seconds.
  2. Add chicken strips and stir for 3 minutes.
  3. Add onion and continue to stir for 1 minute, then add pepper strips and lemon rind. Stir-fry for 2 minutes or until onions are just beginning to soften.
  4. Stir in coconut milk, sauces and lemon juice. Bring to a boil and cook for 2 minutes or until chicken is fully cooked. 
Serve over jasmine or basmati rice. Garnish with fresh herbs. Serves 4

13 comments:

  1. We love chicken curry in our household. Can't wait to try this.

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  2. I agree fish sauce is integral. If a recipe calls for it, I also recommend one not substitute. The only thing I dislike about fish sauce is one uses it in increments of tablespoons full, and it come in litre size bottles at smallest.

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  3. The way I love eating Thai food, I really should be visiting the country. Too bad my family is a little picky. Maybe I should make this just for myself.
    Ester

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  4. Mmm - love Thai food and curry! I will make this!

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  5. What exactly is red curry paste? Is it in a jar? I've seen it called for in many recipes but have never seen in the store.

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  6. Ok this really looks amazing! I'll be making this dish this week! Great presentation too! Rhoda

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  7. I have never seen fish sauce. Where do I find it?

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  8. I always think fish sauce yuk...but I know it will give the most flavor..I can't wait to try this I have eaten Curry Shrimp in coconut milk at the restaurant and it's divine...going to make this real soon...thank you with love Janice, have a great week.

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  9. Made this for supper last night. A hit at our house. Thanks for the non-Menno dishes!

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  10. Made this recipe last night, was DELICIOUS!! My husband loved it:) Will definitively file this one under favorites!

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  11. Made this tonight and it was great! We added a can of baby corn - next time I would also add some snow peas. Love to have some extra veggies!!

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  12. Thank you so much for the wonderful recipe. I added onions and celery. After I made it I put it on low in the slow cooker for four hours. Soooo tender and delish!

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  13. I can usually find fish sauce in superstore, I get red curry paste in a tin, so far I've only found it in Asian food stores, although I haven't looked in a lot of the big grocery stores. It can be hard to find things in Asian stores but the staff are always really friendly and helpful. In Winnipeg Dong Thai at 459 Notre Dame is good.

    My husband will love this, I think it'll be supper tonight, thanks a lot.

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