Ingredients
- ⅔ cup unsweetened coconut milk
- 3 teaspoons thai red curry paste
- 1 tablespoon asian fish sauce
- 3 tablespoons vegetable oil
- 1-½ pounds skinless boneless chicken thighs, cut into 1/2 inch strips
- salt
- pepper, freshly ground
- ½ pound shiitake mushrooms, stemmed, caps quartered
- 1 tablespoon fresh ginger, very finely chopped
- 2 large garlic cloves, very finely chopped
- ½ cup water
- 1 cup baby peas, frozen
- toasted peanuts, for garnish
- cilantro leaves, for garnish
- lime wedges, for serving
- steamed rice, for serving
Directions
1. In a small bowl, whisk the coconut milk with the red curry paste and fish sauce until combined. |
2. Heat a large wok or skillet until very hot. Add two tablespoons of vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned, but not cooked through, four to five minutes. Transfer the chicken top a plate and pour off the fat in the wok. |
3. Add the remaining one tablespoon of vegetable oil to the wok. Add the shiitake caps and stir fry over high heat until gently browned, about five minutes. Add the ginger and garlic and stir fry for one minute. Return the chicken and any accumulated juices to the wok. Add the red curry mixture and the water and bring to a boil. Add the frozen peas and simmer until the liquid is slightly reduced and the peas are warm, two to three minutes. Transfer the chicken curry to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges. |
Recommended beverage: cold, moderately hoppy pilsner beer - Pilsner Urquell