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Red Curry Chicken Recipe

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This recipe for Red Curry Chicken is from Cornish Ward Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons olive Oil
4 Skinless Chicken Thighs
1 Shallot
2 Cloves of garlic, diced
1 tablespoon ginger, grated or finely diced
2 teaspoon red curry paste
1/2 can coconut milk, 7 ounces
1/4 cup chicken stock
1/4 cup cilantro, chopped (half saved for garnish)
1/4 cup scallions, chopped (half saved for garnish)
Salt and Pepper
Directions:
Directions:
In a large skillet over medium-high heat, pour in half of the olive oil. Sprinkle salt and pepper on both sides of the chicken; place in the frying pan and cook on each side for 4-5 minutes. Remove the chicken from the pan and set aside.

In the same frying pan, add the remaining tablespoon of olive oil and sauté the shallot, garlic and ginger for 2-3 minutes.

Add the curry paste, coconut milk, chicken stock, half the cilantro, half the scallions, salt and pepper. Bring the mixture up to a boil and reduce to a simmer for 3 minutes.

Add the chicken back in the pan and cook another 3-4 minutes over low heat. Garnish each serving with remaining cilantro and scallions. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 min
Personal Notes:
Personal Notes:
Reduce red curry paste to reduce spice.

 

 

 

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