| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2/3 cup unsweetened coconut milk
- 2 to 3 teaspoons Thai red curry paste
- 1 tablespoon Asian fish sauce
- 3 tablespoons vegetable oil, divided
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground black pepper
- 1/2 pound shiitake mushrooms, stemmed, caps quartered
- 1 tablespoon very finely chopped fresh ginger
- 2 large garlic cloves, very finely chopped
- 1/2 cup water
- Toasted peanuts and cilantro leaves, for garnish
- Steamed rice and lime wedges, for serving
Instructions
- In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 388 |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 111 mg |
| Sodium | 530 mg |
Reviews
Really liked this and very fast and easy. Followed some of the modifications from the last reviewer – increased curry paste, added chili oil. Subbed broccoli and red pepper instead of mushrooms and added a can of bamboo shoots. Omitted the nuts due to personal preference. Served over coconut rice.
Absolutely delicious! We have 6 picky eaters in the family, and everyone got seconds, along with a lot of compliments, which is a HUGE success in my family!!
I used 3 tablespoons of the curry and it was spicy and amazing. My oldest loves spice, so I chopped up some Thai chili peppers for added spice on the side.
I served it over rice noodles, and added onion and peppers with the mushrooms for extra veg, and will add bamboo shoots next time. The lime and cilantro definitely add the finishing touch.
Will be adding this to our recipe book!
So good (with some modifications)! I’m going to start from the end first – the lime and cilantro are critical to this dish.
Sometimes I skip garnishes for ease but they bring this dish together. Based on previous reviews (and my own taste), I made the following modifications and it was easy and delish: doubled curry paste, added chili oil for heat that was lacking, used light coconut milk, added broccoli with the mushrooms, added sliced scallions and canned bamboo shoots with the garlic and ginger, used shrimp instead of chicken and didn’t brown first (added with the curry paste mixture). Huge hit and will make again!
Need way more spice! Would double curry paste possible add crushed red pepper flakes. I added carrots but would also add some scallions and broccolini. I served over coconut white rice.
My husband and I enjoyed making and eating this. We used 3 teaspoons of curry paste and next time would double for heat.
This recipe is great. I’m hardly a lover of curry but decided to give it a try since I had most of the ingredients. I followed the directions (including 2-3 teaspoons of the red curry paste and made very few changes–mainly because my changes are not usually wildly successful. However, in this case, I can recommend them. First, I added some Thai seasoning to my seasoned chicken because many reviewers seemed to be upping the spice. Also, I had no mushrooms, so I cut up some cauliflower into florets and julienned some baby carrots. During the sauté, I added a some crushed red pepper as a nod to my husband’s Italian grandmother who made a chili-sauce cauliflower bake in the oven. I served over basmati rice with the recommended cilantro and lime. The flavor was tremendous–but not overwhelming–while the crisp-tender veggies and nuts added great texture. I agree with the reviewer who asserts that this recipe makes anyone feel like she/he can cook. Unbelievable. Thanks, Robert!
After reading the reviews I decided to use 4 heaping teaspoons of curry paste and I also added 1/2 tsp of cayenne pepper. I also added red peppers and onions. It came out pretty good. It had a little kick but not too much.
Nothing too special, but if ingredients are handy it makes a pretty quick dinner.
Should have read the reviews more closely before I made it. Was o.k. but just not enough flavor for a dish beyond a boring weeknight dinner. If I make it again, I will punch up ALL flavors. I made it with cilantro lime rice, but that didn’t kick it up near enough!
Agreed! With some modifications this recipe was fantastic. I added a few more teaspoons of red curry paste and red chili paste. I added green and red peppers instead of mushrooms and also added peanut butter and a dash of ground roasted cumin.