Thursday, April 26, 2012

Chicken with Red Coconut Curry Sauce

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I tasted a delicious red coconut curry dish last weekend  in Santa Monica at the Blue Plate Oysterette and was trying to replicate the sauce.  The sauce at the restaurant was so good that we ate every drop. This recipe is from the label on a can of coconut milk, but has been tweaked slightly.  It tasted even better the second day as the flavors had blended together.  Enjoy!

2 half chicken breasts, cut into bite size pieces
Canola oil
1 T Mae Ploy red curry paste
1/2 onion, chopped
1/2 red, yellow and green bell pepper
1 zucchini, sliced
1 can coconut milk
1 T brown sugar
1 T fish sauce
1 T lime juice
1/3 cup fresh Thai basil

Saute the onions in a little oil for a few minutes to soften.  Add the bell peppers and zucchini and saute for 3 minutes.  Remove from pan.  Saute the chicken in a little oil until tender and cooked.  Remove from pan.  Mix the curry paste, coconut milk, fish sauce and lime juice togther in the frying pan, simmer for 10 min.  Add the vegetables, chicken and basil.  Simmer for 10 min.  Serve over rice.

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