#CHICKEN #WITH #RED #CURRY #THAI
CHICKEN WITH RED CURRY THAI
This Thai red curry chicken is both spicy and sweet. In a delicious coconut broth, this dish will delight your taste buds.
INGREDIENTS
INSTRUCTIONS
This Thai red curry chicken is both spicy and sweet. In a delicious coconut broth, this dish will delight your taste buds.
INGREDIENTS
- 1.5 lb boneless, skinless chicken breast, finely sliced into 2 "long pieces
- 1/2 c. Kosher salt tea + more to taste
- 1/4 c. Freshly ground black pepper
- 1 C. At the table + 2 c. At the table of olive oil
- 1/2 yellow onion, diced (1/3 cup)
- 2 inches fresh ginger, peeled and chopped
- 6 cloves of garlic, peeled and chopped
- 2 peppers (color of choice), seed and stem removed, cut into 1/4 inch strips
- 1 tablespoon oyster sauce
- 1 teaspoon of coconut sugar (or light brown sugar)
- 2 tablespoons red curry paste
- 1 can of whole coconut milk (13.5 oz)
- 1 1/2 cups broccoli florets, trimmed in small pieces
- 2 sliced peppers (serrano or jalapeño)
- 1 cup of jasmine rice, cooked according to instructions
- Garnish: fresh basil leaves and coriander
INSTRUCTIONS
- Prepare the rice according to the packaging
- In a cast iron skillet over medium-high heat, add 1 tablespoon olive oil and add the chicken slices. Season with kosher salt and freshly ground black pepper; grasp each side for 3-4 minutes until golden brown. Remove from the pan and set aside (the chicken will finish cooking in the broth).
- Reduce heat to medium, add 2 tbsp. Olive oil and yellow onion soup. Sauté for 3 minutes. Add ginger and finely chopped garlic and sauté for an additional minute until garlic is fragrant. Add 2 tbsp. Soup of red curry paste and mix to mix the ingredients. Add the coconut milk, fish sauce and coconut sugar and mix. Add chicken, peppers and half peppers [see note]. Cover with the lid and lower the heat, simmer for 15 minutes.
