Easy Thai Red Curry

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 40 minutes

Zutaten

1 1/2 cups basmati rice

1 tablespoon canola oil

1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch chunks)

Kosher salt and freshly ground black pepper

2 shallots (minced)

3 cloves garlic (minced)

3 tablespoons red curry paste

1 tablespoon freshly grated ginger

1 13.5-ounce can coconut milk

1 bunch broccolini (cut into 3-inch pieces)

2 green onions (thinly sliced)

3 tablespoons chopped fresh cilantro leaves

2 tablespoons freshly squeezed lime juice

Anweisungen

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.

Stir in red curry paste and ginger until fragrant, about 1 minute.

Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.

Stir in broccolini until just tender, about 3 minutes.

Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.

Serve immediately with rice.