Thai Red Curry with Chicken recipe
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Ingredients
- 1 ½ cups water 1 cup jasmine rice 2 tablespoons peanut oil, divided 1 pound skinless, boneless chicken breast, cut in bite-sized pieces 2 cloves garlic, minced, divided salt and ground black pepper to taste 1 (1/2 inch) piece fresh ginger, minced 2 tablespoons Thai red chile paste 1 (14 ounce) can coconut milk 1 cup chicken broth 1 stalk lemongrass, bruised 3 makrut lime leaves (optional) 1 medium lime, juiced 1 teaspoon fish sauce 1 crown broccoli, cut into bite-sized pieces
Nutrition Info
- 596.9 caloriescarbohydrate: 51.9 gcholesterol: 66.1 mgfat: 31.7 gfiber: 3.1 gprotein: 30.5 gsaturatedFat: 21 gservingSize: -sodium: 532.2 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Thai Red Curry with Chicken
Directions
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Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.