Red Thai Curry Chicken

My husband loves this sauce so much he would probably take a bath in it. Ok, maybe that's a little much but he'd definitely drink it with a straw. Introducing your next favorite one-pot-meal that's stove to table in under 20 minutes.

Yield: 4

Author: The Balaboosta Chef

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Thai Red Curry Chickenhttps://www.youtube.com/watch?v=Uj4S5kdu8qcThai Red Curry Chicken in under 90 seconds

Red Thai Coconut Curry Chicken

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

My husband loves this sauce so much he would probably take a bath in it. Ok, maybe that's a little much but he'd definitely drink it with a straw. Introducing your next dinner recipe that's stove to table in under 20 minutes.

Ingredients

Chicken:

• 2 large boneless, skinless chicken breasts cut into 1” dice
• ¼ teaspoon kosher salt
• 1 tablespoon cornstarch (this will help brown the chicken and keep it juicy)
• 1 tablespoon olive oil

Vegetables: use what you’ve got!

• 1 tablespoon olive oil
• ¼ small red onion, cut into 1” dice
• ¼ head of cauliflower, cut into bite size florets
• ½ yellow bell pepper, cut into 1” dice
• 1 large carrot, peeled and cut into ½” pieces
• 1 small bunch broccoli, cut into bite size florets

Sauce:

• 2 teaspoons ginger puree (I like The People’s Organic or Gourmet Garden squeeze tube)
• 2 garlic cloves, finely grated or minced
• 14oz can full fat unsweetened coconut milk
• 4oz jar red curry paste
• ¼ teaspoon kosher salt

Garnishes:

• 1 lime, juiced
• 1 scallion, thinly sliced
• 1 tablespoon roughly chopped cilantro (optional, if you hate it)
• handful of crushed cashews

Instructions

Chicken:

1. Toss the diced chicken with kosher salt and cornstarch. Heat a cast iron pan or large saute pan over high heat. Add the olive oil and the chicken, tossing only occasionally, until chicken is browned and cooked through. Transfer to a bowl and set aside.

Vegetables:

1. Drizzle more olive oil to the same pan. Add the vegetables and cook for about 2-3 minutes, just until they are slightly softened but still al dente (aka they have a good snap!). Don’t worry, they will soften more in the sauce.

Sauce:

1. Add the ginger and garlic to the vegetables and cook until you can smell it, about 30 seconds to a minute. Add the entire can of coconut milk and the red curry paste and mix well. Season with kosher salt and let bubble away for a few minutes, just to reduce slightly and let flavors deepen and blend. Add the cooked chicken and toss to coat.

Garnishes:

1. Turn off the heat and squeeze lime juice over the top of the dish. Transfer to your serving platter and garnish with cilantro (if using), scallion, and cashews. Serve with white rice, brown rice or quinoa.

Equipment

EQUIPMENT: 

• cast iron pan

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