Kim’s Kitchen
Red Thai Curry Chicken
I love Thai Curries, Red or Green they are both delicious… But I also love to add many veggies to it and sometimes I don’t stick to the traditional!!! Oh well, that’s the joy of cooking … Being able to modify to your personal Taste… Or sometimes it is what you can find in the store, so this one has Broccolini instead of Bamboo Shoots, since I wasn’t able to find any and thought maybe Jicama could work since I needed that crunch, but no jicama either, so Broccolini it is!!!
It is a lot of preparing and slicing the veggies, but once that is done putting it together is very simple and easy!!!
6 Portions / 8 oz Servings
Ingredients:
1 Lb. Chicken Thighs, Sliced Thin
1 Tbsp. Cornstarch
½ tsp Kosher Coarse Salt
½ tsp Black Pepper
4 Tbsp Water
2 Tbsp. Coconut Oil
3 ea Garlic, Julienned
1 Tbsp1Lemongrass paste
1 Tbsp Ginger Paste or Freshly grated
4 Tbsp Red Curry Paste or more if wanting more heat
2 Tbsp Coconut Sugar
5 ea Green Onions, Sliced
2 oz or 1 ea Carrot, Julienned or sliced
4 oz Mini Bell Peppers Sliced or 1 ea Red Bell Pepper Julienned
4 oz Broccolini, Sliced stem and whole crowns
4 oz Shitake Mushrooms, Sliced
4 oz Oyster Mushrooms, sliced (I used the King Oyster Mushrooms)
2 Tbsp Fish Sauce
14 oz Coconut milk
¼ C Thai Basil Leaves Chopped (Regular Basil works fine too)
1 ea Lime, Zest as Garnish
Jasmine Rice is a perfect companion for this dish.
Instruction:
Salt & pepper Chicken pieces, and add cornstarch and water mix well and let it sit at room Temperature for 15 minutes.
Sautee Chicken in a Wok or a wide Deep Sautee Pan, 10 – 15 minutes and set aside.
In the same pan heat Coconut Oil and cook the Garlic, Lemongrass paste, and Ginger paste for a couple of minutes, adding the Red Curry Paste and cooking it for another couple of minutes.
Add Sugar mix and then start adding the veggies from the ones that take longer to cook to the fastest to cook. Cook for 2-4 minutes. Add Fish Sauce.
Add Coconut Milk and bring to a simmer for 5 Minutes, adding the chicken and cooking another 5-7 minutes.
Serve over Jasmine Rice and Enjoy!!!
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