Spicy Red Curry Chicken and Rice (Robert Irvine) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
2/3 cup unsweetened coconut milk |
2 to 3 teaspoons thai red curry paste |
1 tablespoon asian fish sauce |
3 tablespoons vegetable oil, divided |
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks |
salt and freshly ground black pepper |
1/2 pound shiitake mushrooms, stemmed, caps quartered |
1 tablespoon very finely chopped fresh ginger |
2 large garlic cloves, very finely chopped |
1/2 cup water |
toasted peanuts and cilantro leaves, for garnish |
steamed rice and lime wedges, for serving |
Directions:
1. In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
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