Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms

Name: Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 teaspoons brown sugar; 6 Tbsps coarsely chopped fresh cilantro, divided; 1 inches fresh galangal; 79 milliliters thinly diagonally cut green onions; 6 Kaffir lime leaves, torn; 177 milliliters chopped peeled fresh lemongrass; 383 grams light coconut milk; 2 Tbsps fresh lime juice; 473 milliliters fat-free, lower-sodium chicken broth; 113 grams package presliced exotic mushroom blend (such as shiitake, cremini, and oyster); 2 Tbsps red curry paste; 85 grams uncooked wide rice noodles; 227 grams skinless, boneless chicken breast, cut into bite-sized pieces; 1 Tbsp Thai fish sauce (such as Three Crabs)

Coconut Red Curry Hot Pot with Braised Chicken and Mushrooms might be just the Indian recipe you are searching for. This dairy free recipe serves 6. One serving contains 182 calories, 11g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 45 minutes. Not Head to the store and pick up chicken breast, cilantro, thinly diagonally cut green onions, and a few other things to make it today.

Instructions

Bring broth to a boil in a medium saucepan over medium-high heat; stir in lemongrass, lime leaves, and galangal. Reduce heat, and simmer 5 minutes.

Ingredients you will need

Lime Leaves

Lemon Grass

Galangal

Broth

Equipment you will use

Sauce Pan

Remove from heat; let stand 30 minutes. Strain through a sieve over a bowl; discard solids. Return broth to pan; add curry paste, stirring with a whisk. Bring to a simmer over medium-high heat.

Ingredients you will need

Curry Paste

Broth

Equipment you will use

Sieve

Whisk

Bowl

Frying Pan

Add mushrooms; cook 2 minutes or until tender. Stir in chicken; cook 3 minutes or until chicken is done.

Ingredients you will need

Mushrooms

Whole Chicken

Add coconut milk, stirring well to combine. Stir in fish sauce and sugar, stirring until sugar dissolves.

Ingredients you will need

Coconut Milk

Fish Sauce

Sugar

Remove from heat; stir in onions, juice, and 1/4 cup cilantro.

Ingredients you will need

Cilantro

Onion

Juice

Cook noodles according to package directions; drain.

Ingredients you will need

Pasta

Add noodles to coconut milk mixture. Ladle 1 cup soup into each of 6 bowls; sprinkle evenly with remaining 2 tablespoons cilantro.

Ingredients you will need

Coconut Milk

Cilantro

Pasta

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

2teaspoons

brown sugar 6Tbsps

coarsely chopped fresh cilantro, divided 1inches

fresh galangal 79milliliters

thinly diagonally cut green onions 6

Kaffir lime leaves, torn 177milliliters

chopped peeled fresh lemongrass 383grams

light coconut milk 2Tbsps

fresh lime juice 473milliliters

fat-free, lower-sodium chicken broth 113grams

package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)2Tbsps

red curry paste 85grams

uncooked wide rice noodles 227grams

skinless, boneless chicken breast, cut into bite-sized pieces 1Tbsp

Thai fish sauce (such as Three Crabs)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Brundlmayer Kamptaler Terrassen Gruner Veltliner. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.