The trend of mixing Asian with Latin-American flavors is on display in this chicken recipe which pairs Thai red curry with Latin corn masa flour. Together they create a vibrant new flavor combination. Photo credit: Adrianna Adarme from A Cozy Kitchen.
20m
PREP TIME
45m
COOK TIME
420
CALORIES
18
INGREDIENTS
Servings: 8
Ingredients
- Red Curry Chicken
- 1 tablespoon vegetable oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch cubes
- 4 teaspoons McCormick Gourmet™ Organic Red Curry Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 can (13.66 ounces) Thai Kitchen® Coconut Milk
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons masa harina, (instant corn masa flour)
- 1/4 cup sliced green onions
- 1/4 cup chopped unsalted peanuts
- Masa Dumplings
- 3/4 cup masa harina, (instant corn masa flour)
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) cold butter, cut into small pieces
- 3/4 cup buttermilk
- 1/4 cup shredded Mexican cheese blend
INSTRUCTIONS
- 1 For the Red Curry Chicken, heat oil in large skillet on medium-high heat. Add chicken, red curry and ginger; cook and stir 3 minutes or until chicken is browned. Stir in coconut milk, soy sauce and sugar. Bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through, stirring occasionally. Add masa harina; cook and stir until sauce has thickened slightly. Sprinkle with green onions and peanuts
- 2 For the Masa Dumplings, mix masa harina, flour, baking powder, baking soda and salt in medium bowl. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add buttermilk and cheese; stir just until moistened
- 3 Drop 8 to 10 heaping tablespoons of dough, about 2 inches apart, onto simmering curry chicken. Cover. Simmer 25 minutes or until tops of dumplings are dry to the touch
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