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Red Curry Chicken
Red Curry Chicken
Servings:
6
Rating: 9
Ingredients
2 pounds boneless skinless chicken thighs
salt and pepper
2-3 tablespoons oil
4 cloves garlic (minced)
4 slices ginger (minced)
one can of Thai red curry paste (Maseri please) (2oz?)
one can of coconut milk (13 5/2 = about 7 oz)
1 small bunch bok choy
A handful of cilantro
thai chilis (10 to 20)
6 cups cooked white rice
Directions
Season the chicken with salt and pepper.
Heat 2 tablespoons oil over medium high heat in a skillet.
Add the garlic and ginger and fry for 1 minute, until fragrant.
Add the curry paste and fry for another minute.
Turn up the heat to high and add the chicken.
Cook until the chicken is browned, and pour in the coconut milk.
Bring to a simmer and season with salt to taste.
add thai chilis - Please note that if you want a spicier curry, add the thai chilis earlier in the cooking process. add later for less spice.
Simmer for 5 minutes and stir in the choy sum.
Cook until the choy sum is wilted and stir in the cilantro.
Serve with rice.
Nutrition Facts
Total
Serves 6
609 cal
28g fat
56g carbs
36g protein
2g fiber
15g s. fat
1g sugars
521mg sodium
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