Ingredients:
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2/3 cup unsweetened coconut milk
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2 to 3 tsps red curry
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3 tbsp vegetable oil, divided
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1 kg “Chef Man” Curry Chicken
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Salt and freshly ground black pepper
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200g shiitake mushrooms, stemmed, caps quartered
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1 tbsp fresh ginger, very finely chopped
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2 large garlic cloves, very finely chopped
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1/2 cup water
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Toasted peanuts and cilantro leaves, for garnish
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Steamed rice and lime wedges, for serving
Directions:
1. In a small bowl, whisk the coconut milk with the curry until combined.
2. Heat a large skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
3. Transfer the chicken to a plate and pour off the fat in the skillet. Add the remaining 1 tbsp of vegetable oil to the skillet. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
4. Stir in the ginger and garlic, stir-fry for 1 minute. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
5. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.
