Cooked - Thai Red Chicken Curry

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💪 Nutrition 🖨️ pdf

Thai Red Chicken Curry

https://www.modernhoney.com/thai-red-chicken-curry/

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5.0

1 Tablespoon Oil

½ large Onion ((diced))

1 Jalapeno ((diced))

4 Garlic Cloves ((finely diced))

(1) 14-ounce can Full-Fat Canned Coconut Milk

¼ cup Red Curry Paste ((may add 1 Tablespoon more for extra flavor))

½ cup Chicken Broth*

1 ½ lbs. Chicken Breast ((cut into bite-size pieces))

2 Tablespoons Brown Sugar

1 teaspoon Fresh Lime Zest ((from one lime))

1 ½ teaspoons Salt ((or more to taste))

½ teaspoon Pepper

1 teaspoon Fish Sauce ((optional))

1 teaspoon Chili Garlic Sauce ((optional but adds flavor))

¼ cup Thai Basil or Cilantro ((chopped))

Jasmine Rice

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In a large skillet or pot, heat oil over medium-high heat. Add onion and jalapeno and cook for about 5 minutes, stirring often. Add garlic and cook for 1 minute longer.
Add coconut milk, red curry paste, chicken broth, chicken breast, and brown sugar. Reduce heat to medium-low and let it simmer for about 15 minutes, or until chicken is no longer pink.
Stir in lime zest, salt, pepper, fish sauce, chili garlic sauce (if adding) and basil or cilantro. Taste for seasonings. If you desired a thinner sauce, add ¼ cup more chicken broth.
Serve over white rice and top with more Thai basil or cilantro, if desired.

Created 41 weeks ago

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