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Thai Red Curry Chicken
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Thai Red Curry Chicken
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Thai Red Curry Chicken
Ingredients
| 1 | cup water | |
| ½ | cup jasmine rice | |
| 2 | tablespoons vegetable oil | |
| 1 | cup onions, diced | |
| 2 | tablespoons lemongrass | |
| zest of 1 lime | ||
| 2 | teaspoons fresh ginger | |
| 2½ | tablespoons red curry paste | |
| 1 | tablespoon SRIRACHA Hot Chili Sauce | |
| 400 | millilitres (1 can) LUCKY DRAGON Coconut Milk | |
| 0.5 | kg CO-OP Chicken Breast | |
| ¼ | teaspoon salt | |
| 1 | cup snap peas | |
| 1 | teaspoon lime juice | |
| 2 | tablespoons cilantro, chopped |
Directions
Serves: 2
Prep and cook time: 30 minutes
- Bring water and salt to a boil in a small sauce pot. Add rice to boiling water, turn heat to low and simmer for 15 minutes. Remove from heat and leave covered for five minutes.
- Place medium sauce pot on medium heat and add vegetable oil. Add onions, lemongrass and lime zest and sweat for three minutes. Add ginger and continue cooking for one minute.
- Add curry paste and Sriracha. Cook for another two to three minutes while stirring and allowing the paste to cook out.
- Mix in coconut milk. Turn heat to low, add chicken and cover, stirring occasionally.
- After curry has cooked for 15 minutes, add snap peas and lime juice and cook for three more minutes.
- To serve, top rice with chicken curry and garnish with cilantro.
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