Chicken With Fresh Curry Paste Recipe

Name: Chicken With Fresh Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper; 1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs; 1 tablespoon dried shrimp, nam pla or soy sauce; 2 fresh or dried red chilies, or cayenne to taste; 1 medium onion, peeled and chopped; 4 large cloves garlic, peeled; 1 1-inch piece of ginger, peeled and roughly chopped; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 can (about 11 ounces) coconut milk; 2 limes; 1/2 cup chopped cilantro leaves for garnish

Servings: persons

Salt and pepper
1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs
1 tablespoon dried shrimp, nam pla or soy sauce
2 fresh or dried red chilies, or cayenne to taste
1 medium onion, peeled and chopped
4 large cloves garlic, peeled
1 1-inch piece of ginger, peeled and roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 can (about 11 ounces) coconut milk
2 limes
1/2 cup chopped cilantro leaves for garnish

1
Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
2
Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover.
3
Combine onion, garlic, ginger, cumin and coriander in a food processor.
4
When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce).
5
When chilies are soft, discard stems; add flesh to processor.
6
Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
7
Remove chicken from pan, leaving a couple of tablespoons of fat behind.
8
Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes.
9
Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices.
10
Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes.
11
Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
12
Serve garnished with cilantro and accompanied by lime quarters, with white rice.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt and pepper, 1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs, 1 tablespoon dried shrimp, nam pla or soy sauce, 2 fresh or dried red chilies, or cayenne to taste, and more.

Yes, Chicken With Fresh Curry Paste falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Fresh Curry Paste

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