Thai Red Curry Chicken

1. 1

   Wash chicken in cold water and pat dry. Cut away tendon strings on chicken breasts and cut into bite-size pieces.

2. 2

   Season chicken with salt and pepper.

3. 3

   Heat a pot, large saute pan or skillet with tight fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning until nicely browned on all sides.

4. 4

   Reduce heat to medium and add curry paste and coconut milk to pan.

5. 5

   Stir well, ensuring that chicken bits from bottom are stirred into mixture.

6. 6

   Cover and simmer about 20 minute.

7. 7

   Check curry for desired consistence and simmer a few minutes more, if desired, making sure the coconut milk does not cook away.

8. 8

   Remove chicken from heat, cool 1 or 2 minute and mix in sugar.

9. 9

   Serve over steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.