Red Curry Chicken

Red Curry Chicken

* Vegetable oil 2 TB
* 1 Large shallot, minced
* Red Curry Paste 2 tsp
* Ginger, minced 1 TB
* 2 Chicken thighs, boneless & skinless, diced
* 3/4 cup Chicken broth
* 1/3 Cup Coconut milk
* 1/3 Cup Apple juice
* 2 TB Apricot preserves
* 1/4 Cup Apricot, dried, julienned
* 1/4 Cup Cilantro, rough chop
* Salt & pepper To Taste

Heat oil in a heavy skillet over medium heat. Add shallots and sauté until golden brown, about 2 minutes.
Mix in red curry paste & ginger and cook for 1 minute, then add the chicken thigh meat and sauté until golden brown for about 5 minutes or until chicken is almost cooked through.
Add the broth, coconut milk, apple juice, apricots and apricot preserves to skillet and simmer until mixture is reduced to half it's volume. Mix in half the cilantro and season to taste.
Serve hot chicken and sauce in shallow bowl or mini martini glass over jasmine rice infused with beer and
garnish with cilantro.

Beer- Infused Coconut Jasmine Rice

* 2 Cups Jasmine rice
* 1Cup Coconut milk
* 2 Cups Pale ale beer
* 1 1/2 TB Sugar
* 1 tsp Kosher salt

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut milk, beer, sugar and salt in a medium sauce pan. Bring to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer) Cook until rice is tender and liquid is absorbed, about 40-50 minutes.
Fluff rice with a fork and cover and let sit for 20 minutes and then serve with Red Curry Chicken

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