Curried Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps Oil
- 2 cloves garlic cloves (peeled and minced)
- 2 Tbsps red Curry paste
- ⅔ cup Coconut milk
- 1 cup chicken stock
- 1 ½ cups Bamboo shoots (drained)
- 1 handful Lemon leaf (sliced extremely thin)
- ½ Tbsp Palm sugar
- 2 tsps Fish sauce
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cut the chicken into bite-size pieces. Season with salt and pepper.
2.
Heat the oil in a large skillet or pot. Add garlic and red curry paste and saute for 1 minute or until fragrant. Add the chicken; stir frequently, until brown on all sides, about 5 to 6 minutes.
3.
Add the coconut milk, chicken stock, bamboo shoots and bring the curry to a boil; reduce heat and simmer for about 5 minutes. Add the 3/4 of the thinly sliced lemon leaves, sugar and fish sauce, and let boil for 1 to 2 minutes longer.
4.
Ladle into bowls, and garnish with remaining lemon leaves. Serve immediately.
