Red Curry Braised Chicken Tenders
Adding other vegetables to the cooking liquid will make this dish more hearty. I enjoy sliced Japanese eggplant.
Servings: 5
Ingredients
- 2 tbsp canola oil
- 4 cloves of garlic, chopped
- 1 to 2 bell peppers, quartered and sliced
- 3 tbsp red curry paste
- 1 cup low-sodium chicken stock
- 1 14-ounce can coconut milk
- 2 tsp sugar, plus more to taste
- 1 tbsp and 1 tsp fish sauce
- 3 sprigs basil leaves
- fresh juice from 1 to 2 limes
- 1 1/2 to 2 lbs chicken tenders
- kosher salt to taste
- cooked jasmine rice
Instructions
- n a large skillet, add the oil, garlic cloves and bell peppers. Cook over medium heat for 3 to 5 minutes. Add the curry paste and press down with the back of a spoon to smear evenly throughout the pan. Let the paste cook until fragrant, about 1 minute. Add the chicken stock, coconut milk, sugar, fish sauce, basil leaves and fresh lime juice. Stir to combine, bring to a boil and reduce heat to a simmer. Taste and salt to preference.
- Add the chicken tenders to the curry and turn to coat. Cook over medium heat for 8 to 10 minutes, or until the chicken tenders reach 160 degrees.
- Remove from the cooktop. Serve the coconut red curry chicken tenders with cooked jasmine rice.
