Red Curry Chicken

IMG_0678Ingredients

  • 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

Directions

  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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Chicken with Mushrooms

For years I thought I didn’t care for mushrooms and I’m not even sure why I thought this.  We didn’t eat a lot of mushrooms at home growing up, and I’m certainly not crazy about them raw in a salad or as a meat substitute on a bun, but even so I have no good reason for this aversion.  Plus, it turns out, that I really like cooked mushrooms. So, the next two recipes I will share are a nod toward this fun-gi (oi! that pun even hurt my soul).

IMG_0677Ingredients

  • 1 1/2 lbs chicken cutlets (I also use breasts and slice them in half myself, but whatever floats your boat)
  • 1/4 cup flour
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter, divided
  • 2 Tbsp fresh thyme
  • 1 lb mushrooms, trimmed and quartered– button mushrooms work or include a variety, I did about half button and half baby portabellos
  • 1/4 dry white wine
  • 1/4 cup chicken broth
  • salt and pepper
  • 1/4 cup fresh parsley (garnish)

Directions

  1. Season chicken with salt and pepper, then dredge in flour.
  2. Heat a large skillet with 1 Tbsp butter over medium-high.  Cook the chicken until browned and cooked through, about 3 minutes per side.
  3. Reduce heat to medium and add thyme, mushrooms, and the remaining 2 Tbsp of butter.  Cook until mushrooms are softened, about 6 minutes.
  4. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes.  Season with salt and pepper.  Return chicken to pan, top with parsley, and enjoy.

Serve alongside cardamom rice.

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