Preparation:
Heat a wok, add the oil and garlic, and stir-fry for 1 minute. Add the chicken and stir-fry until well browned. Add the onion to the wok and cook just until the onion is clear. Set the wok aside.
In a 6-quart stove-top casserole, heat the coconut milk, red curry paste, salt, and fish sauce. Bring to a simmer and add the chicken and onion. Cover and simmer until the chicken is tender, about 15 minutes.
Garnish with coriander.
* available at some Asian markets
NOTES: I've used bonesless chicken breast cut into bite-sized chunks with good results. This last time I also did the casserole part of the cooking in the oven at about 375 degrees, and that worked well also. When I've done it on top of the stove, I used a regular casserole and a heat dif |
