I wanted to try something different with chicken thighs this week. So I searched my recipes and found this one tucked away, on my "to make" list. It comes from someone who posted this a few years ago on PW's site, moonglow. I love curry and coconut milk together. And a splash of the fish sauce at the end, helps gives it a salty, sweet, tangy flavor. I served it over basmati rice. It was yummy. And easy, which is such a plus on a busy week night.
Oh, aren't my place mat and napkins just darling? They are a gift from a dear friend down South. Thank you C.
Filipino Chicken Curry
2 tablespoons olive oil
1 medium potato, peeled and cut into 1inch cubes (I didn't add)
2 boneless skinless chicken breasts halves, cut into cubes (I used bone in, skin on chicken thighs)
1 tablespoon fish sauce
3 cloves garlic, minced
1 small onion, finely chopped
3 tablespoons curry powder
3 tablespoons brown sugar
1 can coconut milk
1 cup peas (frozen are fine)
1 roasted red pepper, sliced thinly (I didn't add)
1 tablespoon Sriracha chili sauce
1.In a skillet with olive oil, brown potatoes and set aside.
2.Season chicken with fish sauce, and brown in the same skillet. Set aside.
3.Saute garlic until fragrant, followed by onions, curry powder and brown sugar.
4.Return chicken and potatoes to the skillet, add coconut milk, roasted pepper slices, peas, and chili sauce (you may omit or add more for heat).
5.Cover and simmer for 15-20 minutes or until chicken is tender.
6.Serve with steamed rice
I'm joining Michael at Foodie Friday's Blog this week at Designs By Gollum.
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