- 1 1/2 lbs skinless, boneless chicken thighs or breasts, cut into strips or chunks
- 2/3 cup unsweetened coconut milk
- 2-3 tsp Thai red curry paste
- 1 Tbsp fish sauce
- 3 Tbsp vegetable oil, divided
- 1/2 lb shiitake mushrooms, stepped, caps quartered
- 1 Tbsp finely chopped fresh ginger
- 2 garlic cloves, finely chopped
- 1/2 cup water
- salt and pepper
- toasted peanuts and cilantro leaves for garnish
- cardamom rice
- Whisk together the coconut milk, curry paste, and fish sauce until combined. Set aside.
- Season chicken with salt and pepper.
- Heat a large skillet until very hot and add 2 Tbsp oil. Add chicken to skillet and cook, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
- Transfer chicken to a plate and pour off the fat from the skillet. Add the remaining Tbsp of oil and the mushrooms, stir-frying over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic for about 1 minute. Add the chicken, curry mixture, and the water. Bring to a boil.
- Reduce heat and simmer for 2-3 minutes or until the chicken is cooked through.
- Transfer chicken and curry sauce to a serving dish and garnish with peanuts and cilantro. Serve over rice with lime wedges.
Health Benefits of Mushrooms
- Mushrooms are low in calories and packed with nutrients.
- They are an excellent source of B vitamins and minerals, including selenium, copper, potassium, phosphorous, zinc, and manganese.
- Mushrooms contain a powerful antioxidant called L-ergothioneine.
- They contain more protein than most vegetables.
Source: The New York Times Recipes for Health