chefsarah.ca

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup frozen peas
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons fish sauce (or soy sauce)
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Salt and pepper to taste
• Steamed jasmine rice or quinoa, for serving
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
2. Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
3. Add the Thai red curry paste to the skillet and cook for about 1 minute, stirring to coat the onions, garlic, and ginger with the curry paste.
4. Pour in the coconut milk and stir well to combine the ingredients. Bring the mixture to a simmer.
5. Add the chicken pieces to the coconut milk sauce and let them cook for 8-10 minutes or until the chicken is cooked through and tender.
6. Stir in the frozen peas and green beans, and let them simmer in the curry for 3-4 minutes until they are cooked but still slightly crunchy.
7. Add the fish sauce (or soy sauce), brown sugar, and lime juice to the skillet. Season with salt and pepper to taste. Adjust the seasoning to your preference.
8. Once the curry is heated through and the flavors have melded together, remove the skillet from the heat.
9. Serve the Thai Chicken Coconut Curry over steamed jasmine rice or quinoa.
10. Garnish with fresh cilantro and lime wedges for a burst of freshness.

Note: Feel free to customize this curry by adding other vegetables like bell peppers, carrots, or broccoli. For a spicier kick, you can increase the amount of Thai red curry paste.