Spicy Red Chicken made with Curry Karma Sauce

- Private group -

October 24, 2018

Story Location:
17601 Caostal Hwy, Unit 1

Lewes, DE 19958
United States

Ingredients

2/3 cup unsweetened coconut milk

2 to 3 teaspoons Thai red curry paste

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

Directions

In a small bowl, whisk the coconut milk with curry paste and Curry Karma 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