Recipe for cooking thai red curry chicken

Recipes from Thailand :: Thai Main Dish Poultry

2 to 2 1/2 lbs. boneless, skinless chicken breasts
1 Tbsp. Thai red curry paste, or more to taste
1 (13 ounce) can coconut milk
2 Tbsp. olive oil
Couple pin. sugar

Wash breasts in cold water and pat dry. If desired, trim fat and tendon strings from breasts. Using kitchen shears, trim breasts into bite-size pieces. Season with salt and pepper.

Heat a large sauté pan or skillet with tight fitting lid over med.-high heat, add olive oil and sear chicken in batches, turning until nicely browned all sides.

Reduce heat to med. and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 mins. Check curry for desired consistency and simmer few mins. more, ensuring that coconut milk does not cook away. Remove chicken from heat, cool 1 or 2 mins. and mix in sugar.

Serve with steamed rice.

Makes 4 servings.