Ingredients
- 2/3 cup unsweetened coconut milk
- 2 to 3 teaspoons Thai red curry paste
- 1 tablespoon Asian fish sauce
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/2 pound shiitake mushrooms, stemmed, caps quartered
- 1 tablespoon very finely chopped fresh ginger
- 2 large garlic cloves, very finely chopped
- 1/2 cup water
- Toasted peanuts and cilantro leaves, for garnish
- Steamed rice and lime wedges, for serving
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.
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By hauction_2180127
Stanwood, WA
on January 08, 2012
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This was the first time that I cook this type of dish, Everyone said it teasted good and they would have it again. Not enough heat for me, so next time I will kick it up a nock.
I used some red and yellow pepper sliced very thinly rather than the mushrooms.
By michaelcarrieki...
Fort Worth, 83
on January 07, 2012
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My husband and I loved it. I did as a number of people suggested and doubled the sauce, because we like a really saucy curry. I used a red and yellow pepper sliced very thinly rather than the mushrooms. Also, I served it over brown rice and added more lime juice, but otherwise followed the recipe. We thought it would be better with shrimp, which you would not need to brown, but could throw in during the last couple of minutes of simmering.
By dflorczak
on December 30, 2011
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Everybody in my family loved this. Even my 2 kids 10 and 6. It is a litte spicy for children, my kids didn't mind though. I added broccoli, green beans and orange bell pepper. After reading some other reviews I decided to doubled the sauce and added a little extra curry paste. I would do both again. The sauce was delicious! If you don't add in the extra veggies you could get away with not doubling the sauce.
Read all 23 reviews