Viv Dinner

Easy Thai Red Curry

Name: Easy Thai Red Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

4 servings

분량

15 minutes

활동 시간

40 minutes

총 시간

요리 시작

재료

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

방향

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.