Curried Sautéed Chicken Chunks with Coconut Milk
Katharine
From Simone Zuther
ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1/2 to 1 inch dice
- 3 tsp curry powder
- Salt
- 1 tsp minced fresh chile or red pepper flakes
- 1 tbsp minced lemongrass
- 1 tbsp minced garlic
- 3 tbsp butter or neutral oil, such as canola or grapeseed
- 2 tbsp nam pla (Thai fish sauce)
- 1 tbsp honey
- 1 can unsweetened coconut milk
- 1 can pineapple chunks, drained
- 1 diced red pepper
- 1 cup salted peanuts or cashews
- 1/2 cup roughly chopped cilantro
directions
- 1
In a large ziploc bag, toss the chicken chunks with the curry powder, salt to taste, chile (or red pepper flakes), lemongrass and garlic. Seal, toss and set aside.
- 2
Place the butter or oil in a medium skillet, preferably nonstick and turn the heat to medium-high.
- 3
When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color.
- 4
Add the coconut milk, pineapple chunks and diced red pepper.
- 5
Reduce the heat to medium and cook for another 3-5 minutes or until chicken is cooked through.
- 6
Stir in the nam pla, honey and nuts and cook for another 30 seconds.
- 7
Garnish with cilantro and serve over rice.
notes
I recommend doing step # 1 first and then letting the chicken sit in the curry mix while you prep for the rest of the recipe.
Source: Katharine
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