RED COCONUT CHICKEN CURRY
This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine.
Provided by daisygrl64
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside.
- add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes.
- pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes.
- reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes.
- add basil and coriander, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#curries #weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #vegetables #asian #dinner-party #stir-fry #inexpensive #onions #peppers #brunch #technique
You'll also love
Brenda Aguirre
[email protected]Avoid this recipe at all costs!
Jesan Jasan
[email protected]This is the worst curry I've ever had.
David Edward
[email protected]I would not recommend this recipe to anyone.
Mujahid Abdi
[email protected]This recipe is not worth the effort. I've had much better red coconut chicken curry at restaurants.
Basir Akbarzada
[email protected]The chicken was tough and the curry sauce was too thin.
Shanoya Mitchell
[email protected]This curry is way too spicy! I could barely eat it.
Ali shan Kathia
[email protected]I followed the recipe exactly, but my curry turned out watery. I'm not sure why.
Mehar Ikram
[email protected]The curry was bland and lacked flavor. I'm not sure what I did wrong.
Mulhat Masoud
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler curry next time.
Ssekizinvu Hakim
[email protected]I'm not a fan of coconut milk, but I loved this curry. The flavors were amazing.
Ziana Martin
[email protected]This curry is so flavorful and aromatic. I can't wait to make it again.
Way out Solomon
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It turned out great!
Ghe ghe Kendato
[email protected]I love the vibrant red color of this curry. It's so inviting.
Clin'niqua Huggins
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Ashley Hetzel
[email protected]The curry was delicious, but a bit too spicy for my taste. Next time I'll use less chili pepper.
Ramnaresj Pandit
[email protected]This curry was easy to make and turned out great! I used a store-bought curry paste, which made it even easier. I served it with jasmine rice and it was a perfect meal.
David Anderson
[email protected]I'm not usually a fan of coconut curry, but this recipe changed my mind. The flavors were perfectly balanced and the chicken was cooked to perfection.
Lori Davila
[email protected]This red coconut chicken curry was a hit with my family! The chicken was tender and flavorful, and the curry sauce was rich and creamy. I will definitely be making this again.