Easy Thai Red Curry Chicken and Vegetables

Name: Easy Thai Red Curry Chicken and Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb chicken breast (diced into bite size); 2 tbsp oil (divided); 2 cloves garlic (chopped); 1 large shallot (chopped); 1 fresh lemongrass (or 1 tsp lemongrass paste) (smashed); 5 tbsp Thai red curry paste; 1 cup bamboo shoots (rinsed and drained); 4 oz green beans (cut in half); 2 Roma tomatoes (cut into wedges); 5 Kaffir lime leaves (optional); 2 cup coconut milk; 1 cup + 2 tbsp chicken stock (divided); 1 tsp brown sugar; 1 tbsp fish sauce; 1/2 cup fresh Thai basil (optional); 2 tbsp chopped cilantro

4.8

(13)

www.beyondkimchee.com

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

30 minute meal chicken breast chicken curry

Easy Thai Red Curry Chicken and Vegetables

Instructions

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Step 1

Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.

Step 2

Heat the remaining oil, add shallot, garlic, and a smashed lemongrass stalk (white and pale green part only). Cook for 1-2 minutes until soft.

Step 3

Dilute the red curry paste with 2 tablespoons of chicken stock in a small mixing bowl and add it to the pot. Stir-fry curry paste and onion garlic mixture for 30-60 seconds until the paste has lost some of its moisture.

Step 4

Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.

Step 5

Pour in the coconut milk and 1 cup of chicken stock. Add the brown sugar and stir well. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.

Step 6

Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.

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