Recipe: Thai Chicken Red Curry
While Kaffir limes are not essential to this dish, they do take it to the next level. They aren't the most common lime, but if you can track them down, they are well worth the splurge. Also, if you don’t have the time to make your own curry paste, a jar will do. We recommend Curry Love, which is sold in the store. We hope you enjoy this easy yet delicious meal!
1-2 chicken breast fillets
1 -2 heads broccoli
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 small white onion
1 8 oz. can coconut milk
1 jar red curry paste
2 tablespoon minced ginger or ginger paste
1 tablespoon kaffir lime zest
1 teaspoon kaffir lime juice
2 tablespoons olive oil
2 tablespoons Thai Wok oil
chili paste (optional)
Heat olive oil in a saucepan over medium heat. Begin slicing chicken into thin strips, then set in a saucepan to cook.
While chicken is cooking, rinse and chop all vegetables.
Once chicken is finished, set aside and heat Thai oil in the same saucepan. Saute onions first, then broccoli. After broccoli begins to turn a bright green, you can add chicken and bell peppers, along with coconut milk and curry paste, ginger, and chili paste (if desired).
Stir mixture all the way through, then cover saucepan. Simmer curry over low heat for 10 minutes.
Enjoy over greens or brown rice or both.