Thai Curry Chicken Breast Saute

chargirl's Note:

I created this as a side dish for Thai Style Fried Rice, Thai Style Fried Rice... With a Curry Flavor, Hmmm!!! (by SquadLeader). The rice calls for meat and seafood, but I made it vegetarian style with broccoli. That main dish was my inspiration for this side dish. I made this dish mild but anyone can adjust the heat by adding more peppers or curry. This dish can also be served with plain Jasmine rice.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• 1 lb chicken breast , cubed (may be slightly over a lb)
• ½ small lemon
• 2 -3 tablespoons vegetable oil (I use a blend)
• 3 -4 garlic cloves , chopped
• ½ small onion , chopped fine
• 1 serrano pepper , sliced fine
• 2 teaspoons curry powder
• 2 tablespoons Thai red curry paste
• salt and pepper
• ¼ cup cilantro , chopped (optional)

Directions:

1. 1 lb of chicken breast diced into cubes. Butterfly the chicken breast first to make thinner, then cube. Rinse chicken under cold water and drain well.
2. Squeeze the juice of half a lemon onto chicken breast and set aside.
3. In a saute pan over medium heat warm oil and saute garlic, serrano pepper, and onions about 2 minutes or until cooked down.
4. Add curry powder to pan and cook for 2 more minutes.
5. Add curry paste and stir in well and cook for a few more minutes.
6. Add diced chicken along with the lemon juice to the curry mixture and stir until chicken is completely coated with the curry.
7. Saute for 10-12 minutes or until chicken is cooked.
8. Add Salt and pepper to taste.
9. Serve and garnish with cilantro.

Reviews

[Crazy4Curry]

i am curious to how hot this dish is. my boyfriend doesnt like spice and im thinking two tablespoons of curry paste would kill him. how can i get the flavor without all the heat?