Chicken Curry #2 Recipe




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Chicken; Poultry


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Chicken Curry #2 Recipe


 

Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.


“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

These Chicken Recipes are part of our collection of over 60,000 recipes.







Chicken Curry #2

 

Ingredients

14 oz thai coconut milk
1 tbsp thai red curry base
1 lb cubed chicken
2 tbsp fish sauce
2 tsp lemon juice
1 tomato, diced
3 scallions, diced
2 cup mushrooms, sliced
1 yellow pepper, diced
2 tsp thai garlic chili sauce
1 fresh sweet basil



 

Preparation

In a large saucepan, combine coconut milk with curry base over medium
heat until oil appears on top. Add chicken, seasoning sauce, lemon
juice and simmer for 5 minutes, stirring occasionally. Add remaining
ingredients except mushrooms and garlic chili sauce. Cover and simmer
for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover
and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of
fresh sweet basil. From: Syd's Cookbook.

 

 

Servings: 4