Inspiration
So… when you go to the supermarket and buy a bunch of coconut milk cans, you must figure out what to do with them. I bought red curry paste for the first time, and it was a game changer. I sautéed chicken, add thinly sliced ginger, mushrooms, and fresh asparagus. Then I added three tablespoons of the red curry paste, a teaspoon of turmeric, fresh thyme, and salt to taste. Finally, I poured in a can of coconut milk and cooked until the sauce reduced a bit and thickened. A luxurious dinner in just half an hour! I promise!
Recipe
Red Curry Chicken
Summary de Red Curry Chicken
Ingredients
- 3 unit boneless chicken breasts
- 2/3 pounds fresh mushrooms
- 2/3 pounds fresh asparagus
- 1 unit small piece of ginger
- 3 unit garlic cloves
- 3 sppon red curry paste table spoon
- 1 spoon turmeric tea spoon
- 1 spoon chopped fresh thyme tea spoon
- Salt and pepper to taste
Instructions
- Finely chop the garlic and ginger in small pieces. Chop the chicken breasts, asparagus and mushrooms in small square pieces.
- In a wok, with a sprinkle of vegetable oil, sauté the asparagus and mushrooms until they become crunchy and brown, be care full not to overcook the vegetables. Set aside.
- In the wok, with a sprinkle of oil, brown the ginger and garlic and add the chicken breasts. Allow them to sear until it develops a golden – brown crust.
- Add the can of coconut milk, curry paste, turmeric, and thyme, bring the mixture to boil. Incorporate the vegetables and salt and pepper to taste.
- Reduce the temperature and simmer the sauce until it thickens.