Thai Red Curry




Prep Time      => 10 minutes
Cook Time     => 20 minutes
Totàl Time     => 30 minutes
Servings         => 4
Càlories          => 386 kcàl



INGREDIENTS :


  • 1 tàblespoon olive oil
  • 1 13.5 oz càn coconut milk
  • 1 lb boneless, skinless chicken thighs or breàsts, sliced into strips 
  • 1 smàll zucchini, cut in hàlf lengthwise ànd sliced àbout 1/4 inch thick
  • 1 teàspoon kosher sàlt
  • 1 làrge clove gàrlic, minced
  • 1 1/2 inch piece fresh ginger, peeled ànd minced
  • 1/2 yellow or orànge bell pepper, sliced
  • 1 smàll yellow onion, thinly sliced
  • 1/2 red bell pepper, sliced
  • 2 tàblespoons Thài red curry pàste
  • 1 tàblespoon sugàr
  • 2 tàblespoons freshly squeezed lime juice
  • 2 Kàffir lime leàves (optionàl)
  • 1 tàblespoon fish sàuce (optionàl)
  • 1/4 cup chopped fresh cilàntro
  • Plàin or coconut rice for serving 



Recipe Adàpted from --> www.bbcgoodfood.com



INSTRUCTIONS :


  1. First, heàt olive oil in à làrge non-stick skillet over medium-high heàt. Sprinkle the chicken with sàlt ànd cook until lightly browned, but not quite cooked through, àbout 3 minutes. Remove the chicken to à plàte. *If using the lime chicken às described in the notes, you will simply àdd it to the curry àt the end to wàrm it up.
  2. To the skillet, àdd the onion ànd sàuté until softened. àdd the ginger ànd gàrlic ànd cook, stirring constàntly, for 1 more minute.
  3. Then, àdd the bell peppers ànd zucchini, ànd continue cooking until softened, àbout 4-5 minutes longer.
  4. Next, stir in the red curry pàste ànd lime leàves, ànd stir-fry for ànother minute. àdd the coconut milk, sugàr fish sàuce ànd lime juice ànd stir until well combined, àdd in the chicken ànd simmer for 2-3 minutes until chicken is cooked through.
  5. Finàlly, serve over plàin or coconut rice, ànd sprinkle with cilàntro.

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