Thai Red Curry Chicken October 16, 2022 by Jill Foucre Leave a Comment Thai Red Curry Chicken 2022-10-17 02:43:50 Serves 2 Print Ingredients 1 T vegetable oil 1 small yellow onion, sliced 1 small red bell pepper, seeded, deribbed and thinly sliced 2 T thinly sliced lemon grass 2 t brown sugar 2 t fish sauce 1 T Thai red curry paste, plus more if needed One 14-oz can unsweetened coconut milk 2 cups broccoli florets 4 boneless, skinless chicken thighs, cut into bite size pieces 1 lime, ½ reserved for juice, ½ cut into wedges Salt and freshly ground black pepper Rice for serving 2 t minced fresh cilantro for serving Instructions Heat a 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion, bell pepper, and lemongrass. Sauté until the vegetables begin to soften, about 2 minutes. Stir in the brown sugar, fish sauce, curry paste, and coconut milk and bring to a simmer, then reduce the heat to low and cook until the sauce reduces a little and thickens, about 5 minutes. Add the broccoli and chicken and rase the heat to a simmer. Stir to mix everything up. Reduce the heat again to low, cover and gook gently until the chicken and broccoli are tender and the flavors have blended, about 5 minutes longer. Squeeze the juice from the lime half into the curry. Taste and fine-tune the seasoning by adding salt and pepper and/or more red curry paste or lime juice. Serve over rice, sprinkle with cilantro, and garnish with lime wedges. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/