I rarely make red meat at home since a) I don’t eat it b) my husband watches his diet like a girl (no offense honey) c) burgers and steaks are so much better on an outdoor grill and d) steak dinners just masochistically taste amazing when the markup is 500 percent and you’re being served by cranky waiters in ugly suits. So, I buy enough organic chicken to feed an army at Costco and within two weeks it’s gone. Yes, this is another flipping chicken recipe. But it’s delicious, so so easy (have I lied to you about that yet?), and perfect for a fall night when you don’t feel like cooking but feel like a shitty wife and mother if you don’t.

Roasted Red Chili Paste Chicken Curry

1/4 cup rice vinegar
2 tbs brown sugar
2 tbs fresh lime juice
3 tsp roasted red chili paste (Thai Kitchen brand, you can find it in most supermarkets)
1/8 to 1/4 tsp crushed red pepper (or more if you want more spice)
1 serrano chili roughly chopped (remove seeds to reduce the heat)
1 pound organic boneless chicken breasts cut into bite sized pieces
2 tbs of vegetable oil, divided
3 shallots roughly chopped (or 1/2 cup chopped onions)
1/2 cup coconut milk
1 tbs fish sauce
1/4 cup chopped cilantro

Combine the rice vinegar, brown sugar, lime juice, roasted red chili paste, and crushed red pepper in a bowl.

Add the chicken and marinate in the fridge for 15 minutes.

Turn the chicken once to ensure even marination.

Remove the chicken from the bowl and reserve the marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the chicken, stir fry 4 minutes, remove the chicken from the pan, place in a shallow bowl and keep warm by tenting with foil.

Add the remaining 1 tablespoon of oil to the pan, add the shallots and serrano and stir fry two minutes.

Add the reserved marinade, scraping the pan to loosen the browmed bits, add the coconut milk and fish sauce and bring to a boil. Reduce the heat and simmer for 1 minute to thicken. Stir in the chicken and simmer until the chicken is cooked through (take one piece out and cut it open).

Top with chopped cilantro and serve over rice.

Enjoy and always let your taste buds soar!
Hugs,
Maria

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