Thai Curry Chicken Breast Saute |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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I created this as a side dish for Thai Style Fried Rice, Thai Style Fried Rice... With a Curry Flavor, Hmmm!!! (by SquadLeader). The rice calls for meat and seafood, but I made it vegetarian style with broccoli. That main dish was my inspiration for this side dish. I made this dish mild but anyone can adjust the heat by adding more peppers or curry. This dish can also be served with plain Jasmine rice. Ingredients:
1 lb chicken breast, cubed (may be slightly over a lb) |
1/2 small lemon |
2 -3 tablespoons vegetable oil (i use a blend) |
3 -4 garlic cloves, chopped |
1/2 small onion, chopped fine |
1 serrano pepper, sliced fine |
2 teaspoons curry powder |
2 tablespoons thai red curry paste |
salt and pepper |
1/4 cup cilantro, chopped (optional) |
Directions:
1. 1 lb of chicken breast diced into cubes. Butterfly the chicken breast first to make thinner, then cube. Rinse chicken under cold water and drain well.
2. Squeeze the juice of half a lemon onto chicken breast and set aside.
3. In a saute pan over medium heat warm oil and saute garlic, serrano pepper, and onions about 2 minutes or until cooked down.
4. Add curry powder to pan and cook for 2 more minutes.
5. Add curry paste and stir in well and cook for a few more minutes.
6. Add diced chicken along with the lemon juice to the curry mixture and stir until chicken is completely coated with the curry.
7. Saute for 10-12 minutes or until chicken is cooked.
8. Add Salt and pepper to taste.
9. Serve and garnish with cilantro.
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