Spicy Red Chicken made with Curry Karma Sauce

- Private group -
October 24, 2018

Story Location:
17601 Caostal Hwy, Unit 1
Lewes, DE 19958
United States

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1/3 cup Curry Karma
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
In a small bowl, whisk the coconut milk with curry paste and Curry Karma 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

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