main dishes

Red Curry Chicken with Masa Dumplings

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

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Ingredients 8 Servings

  • 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

TIPS AND TRICKS

Masa harina is the flour made from dried corn kernels that have been soaked in limewater. It is used to prepare corn tortillas, tamales, pupusas and gorditas.

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