thai red curry chicken
Thai Red Curry Chicken 2 to 2 1/2 pounds boneless, skinless chicken breasts 1 tablespoon Thai red curry paste, or more to taste 1 (13 ounce) can coconut milk 2 tablespoons olive oi...
Ingredients
- 2to 2 1/2 pounds boneless, skinless chicken breasts
- 1tablespoonthai red curry paste, or more to taste
- 1(13 ounce) can coconut milk
- 2tablespoonolive oil
Directions
- 1
Thai Red Curry Chicken 2 to 2 1/2 pounds boneless, skinless chicken breasts 1 tablespoon Thai red curry paste, or more to taste 1 (13 ounce)
- 2
If desired, trim fat and tendon strings from breasts
- 3
Using kitchen shears, trim breasts into bite-size pieces
- 4
Season with salt and pepper
- 5
Heat a large sauté pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nic
- 6
Reduce heat to medium and add curry paste and coconut milk to pan
- 7
Stir well, ensuring that chicken bits from bottom of pan are stirred into mix
- 8
Cover and simmer about 20 minutes