Quick Red Thai Chicken Curry

Serves: Four | Prep: 15 min | Cook: 35 min

Ingredients:

Quick Red Thai Chicken Curry:
1 Tbsp coconut oil
1 onion, thinly sliced
1 chili, minced
1.5 lbs skinless chicken breasts, cubed
3 garlic cloves, minced
1/4-1/2 cup red thai curry paste
1 can coconut milk
2 tsp light brown sugar
2 tsp fish sauce
1 bell pepper, sliced
1 cup broccoli florets
1 cup baby corn
1 cup sugar snap peas
1 lime, juiced
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup cashews

Directions:
Heat oil in a large skillet over medium high heat. Add onion and chili, cook, 3-5 minutes, until soft. Add chicken, cook, 6-8 minutes. Add garlic, cook 30 seconds more. Add curry paste, stir to incorporate, cook, 1-2 minutes. Stir in coconut milk, brown sugar, and fish sauce. Bring to the boil, simmer, 20 minutes, stirring occasionally. Add bell pepper, broccoli, baby corn, and peas, cook, 3-5 minutes, just until tender.

Take off the heat. Squeeze in lime juice. Garnish with scallions, fresh cilantro, and cashews. Serve over rice and Enjoy!

Goes Great With Cucumber Tomato Cilantro Salad and served over Rice.

More Delicious Recipes:
Cilantro Lime Rice
Mild Chicken Curry
Chickpea Curry with Herbed Yogurt
Turkey Korma Meatballs
Coconut Crunch

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