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Thai Red Curry Chicken
Ingredients
- 1 T vegetable oil
- 1 small yellow onion, sliced
- 1 small red bell pepper, seeded, deribbed and thinly sliced
- 2 T thinly sliced lemon grass
- 2 t brown sugar
- 2 t fish sauce
- 1 T Thai red curry paste, plus more if needed
- One 14-oz can unsweetened coconut milk
- 2 cups broccoli florets
- 4 boneless, skinless chicken thighs, cut into bite size pieces
- 1 lime, ½ reserved for juice, ½ cut into wedges
- Salt and freshly ground black pepper
- Rice for serving
- 2 t minced fresh cilantro for serving
Instructions
- Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion, bell pepper, and lemongrass. Sauté until the vegetables begin to soften, about 2 minutes. Stir in the brown sugar, fish sauce, curry paste, and coconut milk and bring to a simmer, then reduce the heat to low and cook until the sauce reduces a little and thickens, about 5 minutes. Add the broccoli and chicken and rase the heat to a simmer. Stir to mix everything up. Reduce the heat again to low, cover and gook gently until the chicken and broccoli are tender and the flavors have blended, about 5 minutes longer.
- Squeeze the juice from the lime half into the curry. Taste and fine-tune the seasoning by adding salt and pepper and/or more red curry paste or lime juice. Serve over rice, sprinkle with cilantro, and garnish with lime wedges.
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