Using reviewers' variations, I turned this recipe into Red Curry Baked Chicken with Stirfried Veggies.My recipe:
2 Tbsp. Thai red curry paste
2 (14 oz.) cans lite coconut milk
2 cloves garlic, minced
2 Tbsp. ginger, grated
4 Tbsp. fish sauce
Juice of 2 limes
1 Tbsp. smooth peanut butter
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. sesame oil
1 large onion, quartered & halved
1 cup sliced carrots
2 cup sliced halved zucchini
2 bell peppers, seeded & sliced into strips
8 oz. mushrooms, sliced
4 lb. skinless chicken parts
3 Tbsp. cornstarch
4 Tbsp. chopped cilantro
Preheat oven to 375.
In a medium bowl, add the curry paste, coconut milk, garlic, ginger, fish sauce, lime juice, sugar, and salt. Mix well.
Place the chicken pieces in a baking dish. Pour the curry paste mixture over all the pieces of chicken, covering all the pieces with mixture. Bake for 30-45 minutes, then turn pieces over and bake for an additional 15 to 20 minutes until chicken is done.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion;stir fry until translucent. Add carrots, zucchini, bell pepper, & mushrooms. Stir fry until almost done. Keep chicken warm while you finish cooking the vegetables.
Remove about 1 1/4 cups of sauce from the chickens. Add 3/4 cups of the sauce to the vegetables while they finish cooking. Place cornstarch in a small bowl. Add remaining 1/2 cup sauce to cornstarch, stirring well. Pour over vegetables;stir well & allow to thicken.
Sprinkle cilantro over chicken;serve.
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Using reviewers' variations, I turned this recipe into Red Curry Baked Chicken with Stirfried...