RED COCONUT CURRY WITH CHICKEN & JASMINE RICE

RED COCONUT CURRY WITH CHICKEN & JASMINE RICE image

Yield 6-8

Number Of Ingredients 14

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4 Tbsp olive oil, divided
2 pounds boneless, skinless chicken thighs cut up into bite size pieces, or 1 deli chicken
salt and pepper, to taste, for chicken thighs
1 jar red curry paste, Thai Kitchen Brand recommended
4 clove garlic, minced
1 sweet yellow onion, sliced
2 (13.5 oz) cans unsweetened coconut milk, Thai Kitchen brand recommended
1 red bell pepper, sliced
1/2 cup of carrots, sliced on the bias, or fresh green beans
2 Tbsp brown sugar
salt & pepper to taste
cayenne pepper, to taste, use very little if you like it mild or use a lot if you like it hot!, optional
1/2 lime, freshly squeezed
Fresh Thai basil, optional

Steps:

1. If using fresh chicken: In a large sautÃ© pan heat on medium heat, heat about 1-2 tablespoons oil in the pan. Lightly salt and pepper the chicken pieces and add to the pan. Brown chicken on all sides, remove from pan and set aside. You may need to do this step in two batches. 2. In the same pan add additional oil if necessary and then add the red curry paste. Stir for a minute to release the curry's aromas. Add the onion, red bell pepper and carrots. cook until the onions are translucent. Add the coconut milk and brown sugar. Stir to combine. (If you like more tomato flavor, don't be afraid to add a squirt of ketchup or tomato paste.) Cook until the vegetables on low until al dente, stirring occasionally. Add the chicken and fresh lime juice just before serving. Garnish with basil, and serve with steamed rice. Serves: 6-8