Coconut Curry Chicken w/ Jasmine Rice

• servings: 4
• active time: 15 mins
• total time: 35 mins

Ingredients

Prep Time: 20 minutes

Cook Time: 15 minutes

Yields: 4 servings

Ingredients:

– 1 to 2 cups unsweetened coconut milk

– 5 teaspoons Thai red curry paste

– 1 tablespoon Asian fish sauce (Red Boat recommended)

– Pinch of sugar

– Chili garlic sauce, to taste

– 3 tablespoons vegetable oil, divided

– 1 1/2 pounds skinless, boneless chicken thighs or breasts, cut as noted

– Salt and freshly ground black pepper

– 1/2 pound shiitake mushrooms, stemmed and sliced

– 1 to 2 cups spinach leaves

– 1 red bell pepper, sliced

– 1 sweet yellow onion, sliced

– 1 can water chestnuts

– 1 tablespoon finely chopped fresh ginger

– 4 large garlic cloves, finely chopped

– 1/2 cup chicken broth

– 1 can bamboo shoots (optional)

– Chopped pineapple (optional)

– 1/4 stick butter

– Honey roasted salted peanuts, for garnish

– Chopped cilantro, for garnish

– Lime wedges, for serving

– Steamed jasmine rice or alternative, for serving

Directions

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

2. Heat a large skillet until very hot. Add 2 tablespoons vegetable oil and heat until just smoking.

3. Season chicken with salt and pepper, then add to skillet in a single layer. Cook over high heat, turning once, until browned but not fully cooked, 4–5 minutes. Transfer to a plate.

4. Pour off fat and add remaining 1 tablespoon oil and butter to the skillet.

5. Add mushrooms, onion, bell pepper, spinach, and any optional veggies. Stir-fry over high heat until lightly browned, about 5 minutes.

6. Stir in ginger and garlic. Cook for 1 minute.

7. Return chicken to skillet. Add curry mixture and chicken broth. Bring to a boil.

8. Reduce heat and simmer 2–3 minutes, or until chicken is fully cooked and sauce is slightly thickened.

9. Transfer to serving bowl. Garnish with peanuts and cilantro.

10. Serve hot with steamed jasmine rice and lime wedges.