Name: Curried sautéed chicken chunks with coconut milk
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 3 tablespoons butter or neutral oil, such as canola or grapeseed; 1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice; 1 cup canned unsweetened or fresh coconut milk; ½ cup roughly chopped cilantro; Salt; 1 teaspoon Curry Powder or commercial curry powder (See note); 1 teaspoon minced fresh chile or red pepper flakes; 2 tablespoons nam pla (Thai fish sauce); 1 cup salted peanuts or cashews; 1 tablespoon minced lemongrass

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Probably our favorite simple chicken recipe. If you’re making this for the sticky rice packages, reduce the coconut milk to ½ cup. In any case, cook the chicken a little more slowly than in the other recipes, in order not to burn the spices.

Ingredients

1 pound boneless, skinless chicken breasts, cut into ½- to 1-inch dice
1 teaspoon

Main course
Gluten-free

Method

Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
Cook for another 2 to 3 minutes

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Ingredients

Method

Part of