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Ingredients
Salt and pepper
1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs
1 tablespoon dried shrimp, nam pla or soy sauce
2 fresh or dried red chilies, or cayenne to taste
1 medium onion, peeled and chopped
4 large cloves garlic, peeled
1 1-inch piece of ginger, peeled and roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 can (about 11 ounces) coconut milk
2 limes
½ cup chopped cilantro leaves for garnish
Nutritional analysis per serving (4 servings)
12 grams carbs; 21 milligrams cholesterol; 242 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 21 grams fat; 2 grams fiber; 405 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
- Step 2
Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover. Combine onion, garlic, ginger, cumin and coriander in a food processor. When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce). When chilies are soft, discard stems; add flesh to processor. Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
- Step 3
Remove chicken from pan, leaving a couple of tablespoons of fat behind. Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes. Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices. Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes. Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
- Step 4
Serve garnished with cilantro and accompanied by lime quarters, with white rice.
Private Notes