Red Curry Chicken

​Ingredients:

• 2 Chicken Breast (skinless, grilled)
• 3 Garlic Cloves (minced)
• 1 TBSP Ginger (grated)
• 1 Lime Zest
• 1 Onion (finely chopped)
• 1 14oz Coconut Milk (can)
• Pepper (to taste)
• Salt (to taste)
• 1 TBSP Lime Juice
• 2 TBSP Red Curry Paste

​

Instructions:

Grill or pan fry meat. While cooking, prepare items to be chopped, grated, and minced. Also cook Jasmine Rice according to instructions.

​Add a pinch of vegetable oil to a saucepan. Add Onions and saute until translucent. Add Garlic, Ginger and continue cooking for 1 – 2 minutes. Add Red Curry Paste and continue cooking for 1 – 2 minutes. Add Coconut Milk, Lime Juice, Zest and cook for 10 minutes. Add meat and simmer for 5 minutes. Serve hot on jasmine rice.

T​ips:

• Coconut Jasmine Rice is a great alternative option.
• I prefer the chicken cut into bite size pieces.
• I prefer the 4 oz jar of Thai Kitchen Red Curry Paste brand.
• Leftovers lasts 3 – 4 days refrigerated.
• Leftovers lasts 3 months in the freezer.
• Optional additions: Bell Peppers, Cherry Tomatoes, Cilantro, Green Beans, and/or Thai Basil.
• ​Shallots is an onion substitute.
• Substitute chicken for a white fish like cod or tilapia; just add 1 TBSP Fish Sauce.
• You may increase Lime Juice another 1 TBSP to your taste.
• You may pan fry either the chicken or fish in vegetable oil.