Time: 45 min.
Complexity: easily
Servings: 6

Fried chicken with spicy curry sauce - a detailed recipe.

Ingredients:

• 700 g chicken thighs or chicken breasts, skinless and boneless, cut into medium pieces
• 250 g shiitake mushrooms, chopped
• 2/3 cup coconut milk
• 2 or 3 tsp. curry paste
• 1 tbsp fish sauce
• 3 tbsp vegetable oil, separately
• 1 tbsp very finely chopped fresh ginger
• 2 large cloves garlic, minced
• 1/2 cup water
• Cilantro and roasted peanuts for garnish
• Steamed rice and lime wedges to serve

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, chicken breasts, shiitake mushrooms, curry paste, fish sauce, ginger root, garlic, rice, Peanut, cilantro

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Preparation:

Step 1
• In a small bowl, whisk together the coconut milk, curry paste, and fish sauce until smooth. Heat a frying pan over high heat. Add 2 tablespoons of vegetable oil and heat until smoking. Season the chicken with salt and pepper and place it in the pan in a single layer.
  
  Fry over high heat, turning constantly, until golden brown, about 4-5 minutes. Transfer the chicken to a plate and drain the fat from the pan. Add the remaining 1 tablespoon of vegetable oil.
Step 2
• Add the shiitake mushrooms and stir. Fry over high heat for about 5 minutes. Add the ginger and garlic and fry for another minute.
  
  Add the chicken, curry paste, and water and bring to a boil. Reduce heat and simmer for 2-3 minutes, or until the chicken is cooked through. Transfer the chicken and sauce to a serving platter and garnish with peanuts and cilantro. Serve hot, with rice and lime wedges.
  
  Check out another version of this dish, from baked chicken with curry sauce.

Votes: 4