Chicken In Red Curry and Coconut
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  2             cloves  garlic -- peeled & finely
                        -- chop
  4                     chicken breast halves -- bone in, hacked
  1                     yellow onion -- peeled and sliced
  1         14 oz. can  coconut milk -- * see note
  2        tablespoons  thai red curry paste -- * see note
  1           teaspoon  salt
  1         tablespoon  thai fish sauce -- *see note
                        chopped fresh cilantro leaves -- for garnish
 

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

 

Nutritional Information:

460 Calories (kcal); 35g Total Fat; (67% calories from fat); 32g Protein; 6g Carbohydrate; 93mg Cholesterol; 634mg Sodium