Thursday, January 7, 2010

Red Chicken Curry

Do you like your chicken hot? Your bird a little spicy? Your poultry full of fire? Us too!
This recipe is quick and easy and sure to warm your tummy on a cold winter day. The curry paste, ginger, garlic and crushed red pepper make this a piquant chicken dish, but don't worry, there will be no eye-watering while eating - we don't believe in that sort of nonsense. No, this dish has the perfect amount of warmth and flavor.

And to make this dish super special and unique we're cooking the chicken IN coconut milk. Why? Because it's super healthy for you and it's something different, that's why. Dessicated coconut, coconut oil and Coconut Milk are all truly good for you, so be not afraid.....use them!

Red Chicken Curry

1-1/2 Cups Coconut Milk
2 Tablespoons Olive Oil
2 Garlic Cloves, peeled and finely chopped
2 Tablespoons Thai Red Curry Paste
1/2 Teaspoon Ginger
2 Tablespoons Sugar
12 Ounces Boneless, Skinless Chicken Breast, sliced or cut into 2-inch pieces
Crushed Red Pepper for garnish AND for heat
Green Onion, cut for garnish

Heat a wok or large skillet and add the oil. When the oil is hot, swirl the oil around the wok until it is slightly coated, then add the garlic and stir-fry for 10-20 seconds, or until the garlic begins to brown. Add the curry paste and ginger and stir-fry for a few more seconds, then pour in coconut milk.

Cook the coconut milk mixture for 5 minutes, or until the milk has curdled and thickened. Stir in the sugar. Add the cut chicken and cook 5-6 minutes, or until the chicken has cooked sufficiently.

If the sauce is thinner than you would like, scoop out 1/3 cup of the sauce and stir in one tablespoon cornstarch - mix well. Add back to the wok/skillet and continue stirring until sauce thickens.

Feel free to serve over rice or pasta, but I personally like to serve it over the Butternut Squash Polenta. Sprinkle a small amount of crushed red pepper on top for fire!


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