Spicy Red Curry Chicken and Rice

Ingredients

• 1 tablespoon asian fish sauce 
• 6 servings peanuts and cilantro leaves toasted for garnish
• 1 tablespoon ginger fresh very finely chopped
• 2 large garlic cloves very finely chopped
• 6 servings rice and lime wedges steamed for serving
• 6 servings salt and pepper black freshly ground
• 0.5 pound mushroom caps stemmed quartered
• 1.5 pounds chicken thighs boneless skinless cut into 1/2-inch strips, or , breasts, cut into 1 1/2-inch chunks
• 2 teaspoons thai curry paste red
• 0.7 cup coconut milk unsweetened
• 3 tablespoons vegetable oil divided
• 0.5 cup water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
2. Heat a large skillet until very hot.
3. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
4. Transfer the chicken to a plate and pour off the fat in the skillet.
5. Add the remaining 1 tablespoon of vegetable oil to the skillet.
6. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Stir in the ginger and garlic, stir-fry for 1 minute.
7. Add the chicken, red curry mixture and the water and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
8. Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro.
9. Serve immediately with rice and lime wedges.