THAI CHICKEN CURRY serves 2 • 10 minutes prep • 20 minutes total • $ 2 tablespoons olive oil 1/2 pound chicken breast, thinly sliced 1/2 medium onion, sliced 1/2 red pepper, sliced 1/2 cup sliced red cabbage 2-3 teaspoons Thai red curry paste one 12-ounce can coconut milk 1 tablespoon fish sauce 1/4 cup thinly sliced fresh basil 1 tablespoon fresh lime juice
1. Heat a large skillet over medium-high heat. Add oil, then cook chicken until browned on each side, three minutes. 2. Add onion and bell pepper, and cook three minutes. 3. Move chicken, onion and bell pepper to the side of the skillet, then add one teaspoon of curry paste and 1/4 cup of the coconut milk. Whisk until combined, then toss with chicken, onion and bell pepper to coat. 4. Add remaining coconut milk and fish sauce. 5. Taste for seasoning, then add additional curry paste if needed. 6. Reduce heat to low and cook five minutes until chicken is cooked through. 7. Before serving, stir in basil and lime juice. Note: Thai curry paste and fish sauce can be found in the international aisle of the grocery store. PAIR WITH off-dry Riesling, sparkling wine or rose FREE PRINTABLE DOWNLOAD
machemag.com WINTER 2012
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