Chicken In Red Curry & Coconut

* Exported from MasterCook II *

Chicken In Red Curry & Coconut

Recipe By : NURPPL@NURSE.EMORY.EDU
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp. Vegetable Oil
2 Cloves Garlic -- peeled & finely chop
4 Chicken Breast Halves, Bone In -- hacked
1 Yellow Onion -- peeled and sliced
1 14 Oz. Can Coconut Milk -- * see note
2 Tbsp. Thai Red Curry Paste -- * see note
1 Tsp. Salt
1 Tbsp. Thai Fish Sauce -- *see note
Chopped Fresh Cilantro Leaves -- for garnish

Heat a wok, add the oil and garlic, and stir-fry for 1 minute. Add the
chicken and stir-fry until well browned. Add the onion to the wok and
cook just until the onion is clear. Set the wok aside.

In a 6-quart stove-top casserole, heat the coconut milk, red curry paste,
salt, and fish sauce. Bring to a simmer and add the chicken and onion.
Cover and simmer until the chicken is tender, about 15 minutes.

Garnish with coriander.

* available at some Asian markets

NOTES: I've used bonesless chicken breast cut into bite-sized chunks
with good results. This last time I also did the casserole part of the cooking
in the oven at about 375 degrees, and that worked well also. When I've
done it on top of the stove, I used a regular casserole and a heat difuser

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NOTES : (from The Frugal Gourmet On Our Immigrant Ancestors, by Jeff Smith