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You need to find a Thai or Vietnamese market to make this dish. The secret is the wonderful Thai red curry paste. It comes in a can and a little goes a long way.
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What You Need:
(To Serve: 6)
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2 tablespoons peanut oil
2 cloves garlic, peeled and finely chopped
4 whole chicken breasts (about 2 pounds), bone in, hacked
1 yellow onion, peeled and sliced
1 14-ounce can coconut milk
2 tablespoons Thai red curry paste
1 teaspoon salt
1 tablespoon Thai fish sauce
GARNISH
Chopped fresh coriander leaves
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Translate this recipe:
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| How To Cook: |
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1. Hack the chicken, leaving the bones in. Heat a wok and add the oil and garlic. Chow or stir the chicken pieces until they are well browned.
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2. Add the onion to the pan and cook just until the onion is clear. Set the wok aside.
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3. In a 6-quart stove-top casserole heat the coconut milk, red curry paste, salt, and fish sauce.
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4. Bring to a simmer and add the chicken and onion. Cover and simmer until the chicken is tender, about 15 minutes.
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5. Garnish with coriander.
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