Coconut Red Curry with Chicken Recipe
This recipe blends the flavors of spicy Thai red curry with the sweetness of coconut milk for a delicious flavor.
Be sure to see my notes regarding substituting quinoa for rice. Quinoa has a much more complete nutritional profile than rice and a similar flavor and texture. If you don’t want to take the plunge all at once, try blending a rice of your choice with quinoa half and half. After learning just how healthy quinoa is, I have been trying to substitute it for other grains wherever possible.
- 2/3 cup unsweetened coconut milk
- 2 to 3 teaspoons Thai red curry paste
- 1 tablespoon Asian fish sauce
- 3 tablespoons olive oil divided
- 1 1/2 pounds skinless boneless chicken thighs or breasts cut into 1 inch chunks
- Salt and freshly ground black pepper
- 1/2 pound shiitake mushrooms chopped
- 1 tablespoon very finely chopped fresh ginger
- 2 large garlic cloves very finely chopped
- 1/2 cup water
- Steamed rice or quinoa see notes
- In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
- Heat a large skillet. 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 olive 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.
- Serve over rice, quinoa or a blend of both
Note: Quinoa is healthier than rice and is a complete plant based protein with a lower glycemic index than rice so I substitute it wherever I can. In the batch made for the photos I used a blend of wild rice and quinoa.