Recipe courtesy of Robert Irvine
Spicy Red Curry Chicken and Rice
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. 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. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. 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. 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. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.

IDEAS YOU'LL LOVE

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chicken-Rice Soup

Recipe courtesy of Food Network Kitchen

Chicken Cutlets with Spicy Arugula

Recipe courtesy of Valerie Bertinelli

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking