Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chicken & Potato Red Curry
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- #66681
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup coconut milk
2 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons red curry paste
3 tablespoons nam pla (fish sauce)
1 teaspoon sugar
2 tablespoons fresh lemon juice
1 cup vegetable stock
3 small potatoes, peeled and cubed
1/2 cup chopped onion
3 boneless skinless chicken breasts, cooked and chopped
3 tablespoons roasted peanuts or cashews, chopped
fresh cilantro for garnish
directions
Heat the vegetable oil in a large skillet or wok over medium heat. Add the onions and garlic and saute for 2-3 minutes until the onions are soft. Add the curry paste and cook another 2-3 minutes.
Then add the coconut milk, fish sauce, sugar, lemon juice, vegetable stock, potatoes and chicken. Cover loosely and simmer, stirring occasionally for 1-2 hours. Taste and adjust seasonings after 1 hour.
Stir half the nuts into the curry and use the remainder to sprinkle on top. Garnish with fresh cilantro.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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