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Red Thai Chicken Curry

Creamy red Thai, coconut curry broth with seared chicken, onions and brown jasmine rice. 
Difficulty: Medium
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 572 Fat: 5g Carbs: 51g Protein: 61g

Thai curry aromatic herbs such as lemongrass, galangal (Thai ginger) and fresh red chilis are harvested at their peak of freshness and carefully blended with fragrant spices for the perfect balance of flavors. Use as a stir-fry seasoning, a soup base, or with coconut milk to create a delicious Thai curry.

Ingredients
Chicken thighs
Coconut Milk
Yellow Onion
Red Bell Pepper
Garlic
Ginger
Thai red curry paste
Cilantro
Green Beans
Brown jasmine rice

Cooking terms for this recipe

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Simmer To stew gently below or just at boiling point.
Mince To cut a food into very small pieces.

What you need

Large sauté pan

Small pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Rinse and dry all produce. Peel and dice the yellow onion. Mince garlic. Peel and grate ginger. Remove cilantro leaves from stems and rough chop. Cut the beans into 1-1.5 inch pieces. Remove stem and seeds from the red bell pepper and dice. Remove chicken from the pack, rinse and pat dry then dice into 1/2 inch pieces.

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Step 2: COOK THE RICE

In a small pot over medium heat add the brown rice and half of the remaining Add 1 cup of water and a pinch of salt. Bring to a boil then reduce heat to a simmer and cover. Simmer rice for 30 minutes then turn off heat and let steam, covered, for 10 minutes.

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Step 3: COOK THE VEGGIES

In a large sauté pan over medium heat add 1 Tbsp. of oil. When hot add the ginger, onions, and garlic. Sauté for 2-3 minutes until soft and fragrant. Slide the vegetables to one side of the pan.

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Step 4: SEAR THE CHICKEN

In the same pan with the vegetables add the diced chicken and season with a pinch of salt and pepper. Sauté for 2-3 minutes on all sides to brown slightly. Add the Thai red curry paste and mix together with the chicken and the vegetables.

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Step 5: FINISH THE CURRY

Add the coconut milk to the chicken and vegetables, bring to a boil and reduce to a simmer. Cover and simmer for 10 minutes, stirring occasionally. Add in the beans and red bell pepper and simmer for an additional 10 minutes. Remove from heat. Season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide the rice between two bowls. Ladle the chicken curry over the rice. Garnish with cilantro. Enjoy!