Try this Chicken Curry in a Hurry recipe, or contribute your own.
- Carbohydrate 3.64610336111887 g
- Cholesterol 0 mg
- Fat 27.6083042500011 g
- Fiber 0.00699999988670817 g
- Protein 2.61977172222672 g
- Saturated Fat 24.4813517083334 g
- Serving Size 1 1 Serving (130g)
- Sodium 16.9406472223194 mg
- Sugar 3.63910336123216 g
- Trans Fat 1.65068520833374 g
- Calories 255 calories
Step-by-step
- In a large saucepan over medium-high heat, stir curry paste into the coconut milk and bring to a simmer. Simmer for 5 minutes.
- Add chicken, fish sauce, chicken broth, and vegetables. Simmer, covered for 10 minutes.
- Stir in fresh cilantro.
- Serve over rice or noodles.
- (Optional: top with Sriracha and more fresh cilantro)
Ingredient lists rarely explain how the physical state of fat in coconut milk changes when exposed to high heat. Simmering canned coconut milk alongside a concentrated paste forces the water content to evaporate quickly, allowing the natural fats to separate and fry the aromatics directly in the pan. This technique concentrates the flavors before any protein enters the liquid.
Managing Heat and Texture
Cutting the chicken breasts uniformly into half-inch pieces ensures they cook through during the ten-minute simmer without turning chalky or dry. Introduce the vegetables alongside the meat if they require similar softening times, but remember that dense roots need a thinner slice than leafy greens to finish simultaneously. Maintaining a steady medium-high heat during the initial five-minute paste reduction prevents scorching while driving off excess moisture.
- Boiling the sauce too aggressively after adding the chicken will cause the meat to seize and toughen immediately.
- Skipping the initial fat-separation phase leaves the curry tasting watery and separates the flavors from the coconut base.
- Adding delicate herbs like cilantro at the beginning destroys their volatile oils, so incorporate them just before serving.
