Sautéed Chicken with Red Thai Curry Sauce
01/29/2002

By Billy Reynolds/Tautogs Restaurant


Ingredients:

1 tbsp oil
1 tsp ginger, minced
1 tsp garlic, minced
1 tbsp red thai curry paste
1 tomato, seeded, chopped
4 tbsp cilantro, chopped
1 can cream of coconut or coconut milk
1 pound chicken breasts

Directions:

Heat oil in sauce pan, then add ginger and garlic and cook until
fragrant about 1 minute on medium high heat.

Add curry paste and mix well. Add chopped tomato and cilantro and
cook for 1 minute. Add cream of coconut and boil for 2 minutes then
remove from heat. Cook chicken until done, pour sauce over chicken
and top with toasted coconut.