Ingredients
-
2
-
2
-
4
-
1
-
1
-
2
-
1
-
1
-
-
-
-
-
-
-
Directions
Chicken in Red Curry and Coconut, Thai, This was delicious, sheepdoc I served it over plain white rice, and the red curry paste really livened up the rice It goes together quite quickly too, so this would be a great choice for a busy night when you don’t have a lot of time to fuss in the kitchen but you still want a full, tasty meal Thanks for sharing your recipe Made for Culinary Quest 2016 (Thailand)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut the Chicken in Smaller Pieces, Leaving the Bones Inches Heat a Wok and Add the Oil and Garlic. Chow or Stir the Chicken Pieces Until They Are Well Browned. |
|
2
Done
|
Add the Onion to the Pan and Cook Just Until the Onion Is Clear. Set the Wok Aside. |
|
3
Done
|
in a 6-Quart Stove-Top Casserole Heat the Coconut Milk, Red Curry Paste, Salt, and Fish Sauce. |
|
4
Done
|
Bring to a Simmer and Add the Chicken and Onion. Cover and Simmer Until the Chicken Is Tender, About 15 Minutes. |
|
5
Done
|
Garnish With Cilantro. |
