Red Curry Chicken Braised in Coconut Milk Recipe

Name: Red Curry Chicken Braised in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red chile, seeded; 1 tablespoon red curry paste; 1 medium-size yellow onion, chopped; One 1 1/2-inch chunk fresh ginger, peeled; 1 tablespoon freshly squeezed lime juice; 1 tablespoon Asian sesame oil; 1 tablespoon low-sodium soy sauce; 1 tablespoon honey; Pinch of salt; 2 to 3 boneless, skinless chicken breast halves, trimmed of fat; One 13.5-ounce can coconut milk; 1/2 cup chopped dried mango pieces

Servings: persons

1 red chile, seeded
1 tablespoon red curry paste
1 medium-size yellow onion, chopped
One 1 1/2-inch chunk fresh ginger, peeled
1 tablespoon freshly squeezed lime juice
1 tablespoon Asian sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon honey
Pinch of salt
2 to 3 boneless, skinless chicken breast halves, trimmed of fat
One 13.5-ounce can coconut milk
1/2 cup chopped dried mango pieces

1
Place the chile, red curry paste, onion, ginger, lime juice, sesame oil, soy sauce, honey, and salt in a food processor and process until smooth to make a loose puree.
2
Scrape into a heavy quart-size zipper-top plastic bag.
3
Add the chicken and mix around to coat completely with the paste.
4
Refrigerate for at least 2 hours or overnight.
5
Place the chicken in the slow cooker.
6
Without shaking it, open the can of coconut milk.
7
Carefully spoon off the top one-third of the liquid in the can (about 1/2 cup) and add it to the chicken.
8
(The thick portion on top is called the coconut cream; reserve the remaining coconut milk for another purpose.)
9
Stir well to distribute the ingredients and coat the chicken with coconut cream.
10
Add the mango pieces and stir again.
11
Cover and cook on HIGH for to 2 1/2 to 3 hours.
12
Serve hot.

158

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: 1 red chile, seeded, 1 tablespoon red curry paste, 1 medium-size yellow onion, chopped, One 1 1/2-inch chunk fresh ginger, peeled, and more.

Yes, Red Curry Chicken Braised in Coconut Milk 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.

Red Curry Chicken Braised in Coconut Milk

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