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Recipes

Chicken with Coconut Red Curry Sauce

Chicken with Coconut Red Curry Sauce
Simple and quick recipe for spicy Thai curry chicken. Serve with steamed rice or rice noodles.

Submitted by: The Spice House from Milwaukee, WI
Yield: 2 servings, may be doubled

Ingredients

  • 2 Skinless, boneless chicken breasts
  • 2 teaspoons Vegetable oil
  • 1 Whole green onion, chopped
  • 1/3 Cup Canned low salt chicken broth
  • 1/2 Cup Canned unsweetened coconut milk
  • 1 Tablespoon Fresh lime juice

Preparation Instructions:

Place the chicken between two sheets of waxed paper, using a mallet or rolling pin, pound out the chicken until an even 1/2 inch thickness. Dice chicken into bite-sized pieces. Season the chicken with salt and pepper.

Heat oil in a large nonstick skillet over high heat. Add the chicken, saute until browned and almost cooked through, about 2 minutes. Transfer chicken to a plate.

While chicken is cooking, combine curry powder with a few spoonfuls of warm water and stir it into a paste.

Reduce heat to medium-low, add the green onion and curry paste to the skillet, stir 1 minute. Add broth and boil until reduced to a glaze, about another minute. Add the coconut milk and cook down, stirring constantly, until the sauce coats a spoon. Mix in lime juice. Return chicken and any collected juices to the skillet. Reduce the heat to med-low, simmer until the chicken is fully cooked, about 2 minutes. Transfer the chicken to plates, and spoon the sauce over evenly.

Helpful Hints

Serve with freshly sliced red chile peppers and chopped cilantro.

Rating:
Based on 1 reviews

Customer Reviews

Peggy Fox

Hello. The recipe for Chicken with Coconut Red Curry Sauce calls for 2t Thai red curry, which is a powder. The instructions say to add the red curry “paste”. Is the curry powder made into a paste? If so, how? Hydrating it?
Would love to try this recipe but want to make sure beforehand. Thank you.

Spices

Spices Featured in this Recipe

Thai Red Curry

$7.49

Jar, 1/2 Cup, 2.2 oz.

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