Tuesday, September 11, 2012

Thai Red Curry Chicken

Have I mentioned how much I love Thai Red Curry?  I'm sure I have several times, but it is typically not my husband's favorite which is why I make it only once in a while.  Tonight's dinner featured small slices of chicken sauteed and smothered with a mixture of sauteed aromatics (including Thai Red Curry Paste) and a sauce make with sweetened, lightened coconut milk.  This curry was lightened with some chopped fresh spinach and garnished with chopped red bell pepper and peanuts.  The curry was served over Basil-Lemon Rice Noodles.  I thought the ratio of curry mixture to rice noodles was off since there was not enough sauce (of course I love Thai red curry sauce).  Gerry thought the dish was absolutely fabulous since each bite had just the right amount of flavor and spice.  He is not a huge red curry fan.

This turned out to be a very agreeable meal for both of us since we both enjoyed it.



Thai Red Curry Chicken
Makes 2 servings

1 tablespoon peanut oil
12 oz. chicken breast, sliced, seasoned with salt and pepper
1 cup sliced red onion
1 tablespoon red curry paste
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 cup canned lite coconut milk
1/2 cup low-sodium hicken broth
1 teaspoon fish sauce
1/2 teaspoon light brown sugar
2 teaspoons fresh lime juice
1 teaspoon cornstarch
2 cups chopped fresh spinach
Chopped dry-roasted peanuts, chopped (optional)
Diced red bell pepper (optional)

Heat oil in a saute pan over medium-high heat.  Add chicken and saute until brown on both sides and cooked through, 4-5 minutes; transfer to a plate.

Add red onion to pan and cook until soft, 2-3 minutes.  Stir in curry paste, giner, and garlic, and cook 1 minute.

Combine coconut milk, broth, fish sauce, and brown sugar.  Stir mixture in pan, scraping up any browned bits on bottom  Bring mixture to a simmer; cook until slightly reduced, 5 minutes.

Whisk together lime juice and cornstarch and whisk into pan until thick, 1 minute.  Return chicken to the pan and add spinach, tossing with tongs until wilted.

Garnish chicken curry with peanuts and bell pepper, if desired.  Serve over Basil-Lemon Noodles (recipe follows).

Basil Lemon Noodles

6 oz. rice stick noodles
1 tablespoon fresh lemon juice
1 tablespoon sesame or peanut oil
2 teaspoons light brown sugar
2 teaspoons minced lemon zest
1 teaspoon chili garlic sauce
3 tablespoons chopped fresh basil (or 1 tablespoon dried)
Salt to taste

Soak noodles according to package directions.  Drain noodles, rinse in hot water, and drain again; transfer to a bowl.

Whisk together lemon juice, oil, brown sugar, zest, and chili garlic sauce in a bowl.  Stir mixture into noodles, then add basil.  Season noodles with salt.


Adapted from Cuisine at Home for Two

My rating:


Gerry's rating:

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