Coconut Curry Chicken

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 45 minutes

재료

1 cup basmati rice

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

Kosher salt and freshly ground black pepper (to taste)

1 1/2 tablespoons olive oil

1 medium shallot (diced)

3 tablespoons tomato paste

3 tablespoons red curry paste

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

1 (12-ounce) can unsweetened coconut milk

1/2 cup chicken stock

1 medium red bell pepper (chopped)

1 medium yellow bell pepper (chopped)

3 tablespoons chopped fresh cilantro leaves

1 tablespoon chopped fresh Thai basil leaves

1 tablespoon freshly squeezed lime juice

방향

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.

Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.

Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.

Stir in bell peppers until softened, about 5-8 minutes.

Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve warm over rice.