Thai Chicken Curry
Michael Shepherd
ingredients
- 1 can unsweetened light coconut milk
- 1 T chopped fresh ginger
- 1 clove garlic, minced
- 1/2 small onion, chopped
- 1 t grated lemon rind
- 1/2 t red pepper flakes
- 2 t paprika
- 1 t curry powder
- 4 boneless chicken breast halves, cut into bite-sized pieces
- 1 to 2 T fish sauce or oyster sauce
- 10 oz baby spinach
- 1/2 cup fresh basil leaves, cut into strips
- Salt
- Rice
directions
- 1
Start rice cooking.
- 2
Purée 1/2 cup of the coconut milk, ginger, garlic, onion. lemon rind, pepper flakes, paprika, and curry powder in the blender.
- 3
Heat coconut milk mixture in skillet over medium-high heat; cook about 2 minutes.
- 4
Add chicken, remaining coconut milk and fish sauce, heat to boiling, reduce heat to low and simmer uncovered 8-10 minutes, until chicken is done.
- 5
Stir in spinach, basil, and salt to taste. Heat through until spinach is wilted.
- 6
Serve with rice and naan bread.
Source: Michael Shepherd
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