Chicken With Fresh Curry Paste Recipes
CHICKEN WITH FRESH CURRY PASTE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover. Combine onion, garlic, ginger, cumin and coriander in a food processor. When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce). When chilies are soft, discard stems; add flesh to processor. Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
- Remove chicken from pan, leaving a couple of tablespoons of fat behind. Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes. Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices. Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes. Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
- Serve garnished with cilantro and accompanied by lime quarters, with white rice.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 430 milligrams, Sugar 2 grams, TransFat 0 grams
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