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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I haven't made this yet but it sounds amazing. It's a Thai curry. I'm storing here on Zaar so I'll know where to find it! Ingredients:
1/3 cup peanut oil or 1/3 cup vegetable oil |
3 -4 tablespoons red curry paste or 3 -4 tablespoons yellow curry paste (more if you're brave) |
2 cloves garlic, crushed |
2 (14 ounce) cans coconut milk |
1 cup chicken broth or 1 cup stock |
1 lb boneless skinless chicken breasts or 1 lb chicken thigh pieces, cut into bite-sized pieces |
1 inch fresh ginger, cut in thick slices |
1 large onion, coarsely chopped |
1 red bell pepper, seeded,and cut in strips |
1 green bell pepper, seeded and cut in strips |
1 large mango, peeled,pitted,cut in strips |
1 (14 ounce) can straw mushrooms, drained |
6 tablespoons fish sauce |
3 tablespoons brown sugar |
1/4 cup chopped cilantro (optional) |
4 -6 cups cooked white rice |
Directions:
1. In a deep frying pan or wok heat oil over medium heat until hot.
2. Add curry paste and garlic and cook, stirring, for about 30 seconds.
3. Slowly stir in coconut milk and chicken broth.
4. Reduce heat to simmer; add chicken and cook for 10 to 15 minutes.
5. Remove and discard garlic.
6. Add ginger, onion, and peppers; cook until tender, about 7 minutes.
7. Add mango, straw mushrooms, fish sauce, and sugar.
8. When heated through, serve over individual plates of hot rice.
9. Garnish with cilantro.
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