Rick's Spicy Red Curry Chicken & Rice

Ingredients

Prep Time: 15 minutes

Cook Time: 20 minutes

Yields: 4 servings

Ingredients:

– ⅔ cup unsweetened coconut milk

– 2 to 3 teaspoons Thai red curry paste

– 1 tablespoon Asian fish sauce

– 3 tablespoons vegetable oil, divided

– 1 ½ pounds boneless, skinless chicken thighs (cut into ½-inch strips) or breasts (cut into 1 ½-inch chunks)

– Salt and black pepper, to taste

– ½ pound shiitake mushrooms, stems removed, caps quartered

– 1 tablespoon fresh ginger, finely chopped

– 2 large garlic cloves, finely chopped

– 1 can bamboo shoots, drained

– 1 can water chestnuts, drained

– ½ cup water

– ¼ cup toasted peanuts, for garnish

– Fresh cilantro leaves, for garnish

– Steamed jasmine rice (or cauliflower rice), for serving

– Lime wedges, for serving

Directions

1. In a small bowl, whisk together coconut milk, red curry paste, and fish sauce until smooth.

2. Heat a large skillet until very hot. Add 2 tablespoons vegetable oil. Season chicken with salt and pepper, then cook in a single layer over high heat, turning once, until browned but not fully cooked, 4–5 minutes. Transfer chicken to a plate. Pour off excess fat.

3. Add remaining 1 tablespoon vegetable oil to the skillet. Stir-fry shiitake mushrooms over high heat until lightly browned, about 5 minutes.

4. Add ginger and garlic, stir-fry for 1 minute. Stir in bamboo shoots and water chestnuts.

5. Return chicken to skillet. Pour in red curry mixture and add water. Bring to a boil, then reduce heat and simmer 2–3 minutes, until chicken is fully cooked and sauce thickens slightly.

6. Transfer to a serving bowl. Garnish with toasted peanuts and cilantro leaves.

7. Serve hot with steamed jasmine rice (or cauliflower rice) and lime wedges.