THAI RED CURRY CHICKEN

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 T olive oil
• 3 C broccolini, chopped into large pieces
• 1 medium yellow onion, thinly sliced
• 6 cloves garlic, crushed and minced
• 1 green chili, diced
• 2 t pureed ginger
• 1 (4 oz) jar Thai red curry paste
• 1 t fish sauce
• 1 C chicken stock
• 2 (14 oz) cans coconut milk
• 2 limes, juiced
• 2 T honey
• 1 C cilantro leaves, chopped
• 2 C rice, prepared according to instructions

Instructions

1. In a dutch oven, over medium heat, sauté the chicken pieces in 1 T olive oil until they are lightly browned, about 5 minutes. Transfer the chicken to a bowl and set aside.

2. Add the remaining olive oil to the dutch oven and sauté the onion, garlic and green chili over medium heat for 3 - 5 minutes or until they begin to soften.

3. Add the ginger and red curry paste and sauté for 1 minute.

4. Add the fish sauce, chicken stock, coconut milk, lime juice and honey. Mix to combine.

5. Add the chicken and broccolini and mix well to combine. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.

6. Serve over cooked rice, garnished with cilantro leaves.

Serves 4
Categories: Lunch + Dinner, Soups + Salads

<<< Return to Recipes