|Red Curried Chicken|
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About four years ago our dear friends and neighbors, Ray and Sandy, introduced a new dish to Clint and me. We planned an informal dinner and Sandy was to bring the entree. She said this recipe was prepared at a Southern Living Cooking School. Years ago I had attended one of these "schools" and it had been a lot of fun ... and I learned a few things.
Ray and Sandy brought over the dish that had become a favorite of theirs, "Red Curried Chicken". Last night I made it, I had not had it for a long time. I followed the recipe quite closely, the spice amounts called for were perfect for me. I also used light coconut milk. The recipe is from McCormick and I used their brand of spices in this dish. Jasmine rice is a must with this dish ... ahh, the aroma of jasmine rice in the rice cooker.
Here is the recipe. Please click on the purple-highlighted word "recipe" and the recipe will come right up. Thanks.
|I think using the McCormick Red Curry Powder is key to this recipe.|
|The chicken was moved over to make room for sauteeing|
the onions, sometimes I like to give them a head start.