Gusto
Gusto

Thai Red Curry Chicken

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  • Serves:

    4

Ingredients

  • 3 chicken breasts, skinless and boneless
  • 1/3 cup (80 ml) red curry paste
  • 2 cups (480 ml) coconut milk
  • 1 cup (240 ml) carrots, peeled and chopped
  • 1 cup (240 ml) cauliflower, cut into small florets
  • 2/3 cup (160 ml) green peas
  • 3 tbsp (45 ml) canola oil
  • 2 tbsp (30 ml) fish sauce
  • 1 tbsp (15 ml) sugar
  • 12 Thai basil leaves
  • 3 cups (720 ml) Jasmine rice, cooked

Directions

  1. Cook rice and set aside.
  2. In a Dutch oven, heat oil over medium-high heat.
  3. Add chicken, and cook for 3 minutes.
  4. Once golden brown, flip and cook for another 3 minutes.
  5. Once both sides are slightly crispy, remove chicken from pan and set aside.
  6. Add curry paste to pan, and cook for 2 minutes while stirring constantly.
  7. Add half of the coconut milk, stir and bring to a simmer.
  8. Add chicken back to the pot, and stir.
  9. Add carrots, cauliflower and peas, and cook for 10 minutes.
  10. Add fish sauce, sugar and remaining coconut milk.
  11. Simmer for another 10 minutes.
  12. Add Thai basil and finish cooking for 5 minutes.
  13. Remove from heat, and serve with a side of jasmin rice.
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SHARE THIS
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    Email