• Ingredients:
  • 1 cup white rice
  • 2 cups water
  • 8oz package of whole FunGuy white button mushrooms
  • 1 large onion
  • 3 cloves garlic
  • 1 inch ginger root
  • 4 chicken hind quarters
  • 1 teaspoon coarse salt
  • 4 tablespoons coconut oil, divided
  • 3 tablespoons red curry paste
  • ½ cup chicken broth
  • 2 cups coconut milk
  • 2 limes
  • cilantro

Come join the FunGuy this week and put a little lime in de coconut with our new chicken lime coconut curry! 

While this Thai inspired dish may sound complex flavor wise, it really isn’t a difficult recipe for the seasoned cook, it just requires a little extra time to simmer away and build flavor! 

DIRECTIONS:

  1. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork. 
  2. While the rice cooks, prepare the chicken and other ingredients for the curry. 
  3. Brush off any debris from the FunGuy mushrooms with a damp cloth and cut them into quarters and set aside. Peel the onion, garlic, and ginger root before chopping the onion, mincing the garlic, and grating the ginger and set each aside. 
  4. Place the chicken on a clean cutting board and cut each leg at the joint to separate the thighs from the drumsticks. Season with salt on both sides. 
  5. Heat half of the coconut oil in a cast iron skillet over medium high heat. Once the skillet is hot, place the chicken pieces into the skillet, skin side down. Let the chicken cook 4-5 minutes on each side, or until golden brown but not fully cooked through. Transfer the chicken to a plate and set aside. 
  6. In the same skillet, heat the rest of the coconut oil. Add the chopped onion and cook 1 minute. Add the garlic and ginger and stir well, cooking another minute. Add the mushrooms to the skillet and cook 5 minutes, stirring frequently. Add the red curry paste to the skillet, stirring it in well. Pour the chicken broth into the skillet, stirring to combine, and allow it to cook 3-4 minutes or until reduced by at least half. 
  7. Stir the coconut milk in with the mushrooms and return the chicken to the pan. Reduce the heat to medium low and allow everything to simmer about 20-25 minutes, or until the chicken is cooked through and the sauce is thick. Turn off the heat. 
  8. Cut the limes in half and squeeze the juice over the chicken and serve over rice with fresh cilantro leaves. 

Have a Fun meal!