Spicy Red Curry Chicken and Rice

Name: Spicy Red Curry Chicken and Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 Tbsp Asian fish sauce; 1 leave Toasted peanuts and cilantro , for garnish; 1 Tbsp very finely chopped fresh ginger; 2 larges garlic cloves, very finely chopped; 6 servings Steamed rice and lime wedges, for serving; 6 servings Salt and freshly ground black pepper; 227 grams shiitake mushrooms, stemmed, caps quartered; 680 grams skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks; 2 teaspoons Thai red curry paste; 158 milliliters unsweetened coconut milk; 3 Tbsps vegetable oil, divided; 118 milliliters water

Spicy Red Curry Chicken and Rice is a gluten free, dairy free, and whole 30 recipe with 6 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 277 calories, 24g of protein, and 18g of fat. A mixture of asian fish sauce, coconut milk, water, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this main course. It is a rather inexpensive recipe for fans of Indian food. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.

Ingredients you will need

Coconut Milk

Curry Paste

Fish Sauce

Equipment you will use

Whisk

Bowl

Heat a large skillet until very hot.

Equipment you will use

Frying Pan

Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Whole Chicken

Equipment you will use

Frying Pan

Transfer the chicken to a plate and pour off the fat in the skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add the remaining 1 tablespoon of vegetable oil to the skillet.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute.

Ingredients you will need

Garlic

Ginger

Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.

Ingredients you will need

Whole Chicken

Curry Powder

Water

Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro.

Ingredients you will need

Curry Sauce

Cilantro

Whole Chicken

Peanuts

Equipment you will use

Bowl

Serve immediately with rice and lime wedges.

Ingredients you will need

Lime Wedge

Rice

Equipment

Whisk

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

Asian fish sauce 1leave

Toasted peanuts and cilantro , for garnish 1Tbsp

very finely chopped fresh ginger 2larges

garlic cloves, very finely chopped 6servings

Steamed rice and lime wedges, for serving 6servings

Salt and freshly ground black pepper 227grams

shiitake mushrooms, stemmed, caps quartered 680grams

skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks 2teaspoons

Thai red curry paste 158milliliters

unsweetened coconut milk 3Tbsps

vegetable oil, divided 118milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc Blend. It has 4.7 out of 5 stars and a bottle costs about 12 dollars.