Red Curry Chicken


  • 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


  1. Whisk together the coconut milk, curry paste, and fish sauce until combined.  Set aside.
  2. Season chicken with salt and pepper.
  3. 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.
  4. 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.
  5. Reduce heat and simmer for 2-3 minutes or until the chicken is cooked through.
  6. 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


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