Red Curry Chicken Recipe

Submitted by: kmorales

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/2 pound boneless, skinless chicken breast halves
2 teaspoons Thai fish sauce (nam pla), PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon Thai fish sauce (nam pla), divided
2 cloves garlic, minced
3/4 cup coconut milk
1 tablespoon Thai style chili sauce
3 tablespoons vegetable oil, divided
1 tablespoon red curry powder
1 1/4 pound assorted bell peppers (red, orange and/or green), cut into 3/4-inch squares
1 bunch green onions and tops, cut into 1-inch lengths, separating whites from tops
hot cooked rice
1/4 cup minced fresh cilantro leaves

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Directions:

Cut chicken into 3/4-inch square pieces; coat with 2 teaspoons fish sauce and garlic in small bowl. Let stand 10 minutes.

Meanwhile, combine coconut milk, chili sauce and remaining 1 Tbsp. fish sauce.

Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove.

Reduce heat to medium; add remaining 2 Tbsp. oil and curry powder and saute 1 minute. Stir in coconut milk mixture, bell peppers and whites of green onions; cook and stir 4 minutes.

Add chicken and green onion tops; cook, stirring, 1 to 2 minutes, or until chicken is heated through.

Spoon mixture over rice and top with cilantro.

This recipe from CDKitchen for Red Curry Chicken serves/makes 4

Recipe ID: 100142

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