Red Curry แกงเผ็ด
Ingredients
- 1 ½ pounds Boneless skinless chicken breast cut into 1-inch chunks
- 2 Shallots minced
- 3 cloves Garlic minced
- 3 tbsp Red curry paste
- 1 tbsp Ginger Freshly grated
- 300 ml Coconut milk
- 1 Broccolini cut, or Broccoli
- 2 Green onions thinly sliced
- 3 tbsp Fresh cilantro leaves chopped
- 2 tbsp Lime juice
- Kosher salt and freshly ground black pepper
Instructions
- Season chicken with salt and pepper, to taste.
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- Stir in broccolini until just tender, about 3 minutes.
- Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately with rice.
- DONE!