Chicken Red Curry: for 2 servings
- 2 frozen chicken breast, thaw
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 tsp grated fresh ginger/1/2 tsp ginger powder
- 3 tbsp red curry paste
- 140 ml coconut milk
- salt and pepper
- fresh parsley, chopped
Rinse chicken breast and pat dry with paper towels. Season with salt and pepper.
Heat 2 tbsp oil in the pan, sear chicken breast in high heat until both sides golden brown. Remove, set aside.
Use the same pan, add 1 tbsp oil and sauté onion and garlic until soft. Add curry paste and cook briefly. Add coconut milk and bring to boil, reduce the heat and add ginger.
Add seared chicken breast into the sauce and simmer for about 10 minutes until chicken cooked and sauce get thickened.
Sprinkle with chopped fresh parsley. Keep warm.
Pan Fried Potato Slices : 2 servings
- 2 large potatoes, peeled, sliced thin
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp paprika powder
- 1 tsp garlic/onion powder
- cayenne pepper
- water for boil
In a small bowl mix salt, pepper, paprika powder, cayenne pepper and garlic/onion powder.
Boil potato slices into half-cooked, and drain well.
Toss half-cooked potatoes with mixed seasoning to coat well. Heat oil in medium high heat. Pan fry potato in a single layer until both sides golden brown and crispy. If your pan not big enough, fry in a few batch until finish.
Serve crusty potato slices with moist tender chicken breast, pour the sauce over it. Serve with vegetables for complete meal.
- Chicken Potato Latkes
- Spaghetti Chicken Bites
- Chicken and Potato Curry Sauce with Salad
- Chicken Bean sprouts with Curry sauce