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Traditional Thai Chicken Curry
Serves 4 |
Sweet, spicy, savory and supremely satisfying.
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Ingredients:
| 1 lb boneless skinless chicken breast, chopped |
| 3 tablespoons stir-fry oil |
| 4 cups stir-fry vegetable mix |
| 2 teaspoons minced garlic |
| 1 can coconut milk, 13.5 oz. |
| 2 tablespoons red curry paste |
| 1 tablespoon brown sugar |
| 2 teaspoon Sriracha sauce |
| 2 tablespoon chopped fresh cilantro |
| Cooked rice, for serving |
Directions:
- Preheat a wok over high heat.
- In a medium bowl, toss together chicken with 2 tablespoons stir fry oil and 1 tablespoon soy sauce.
- Add chicken to the wok and cook until browned, about 5 minutes. Transfer chicken to a plate and cover to keep warm.
- Add remaining 1 tablespoon of stir fry oil to the wok and add stir-fry vegetables. Cook vegetables for about 5 minutes.
- Add chicken back to the wok and stir in garlic, coconut milk, red curry paste, brown sugar and Sriracha sauce, bring to a boil. Cook for about 5 more minutes. Stir in chopped cilantro and remove from heat.
- Place cooked rice into four serving bowls. Spoon Thai chicken curry over rice and enjoy!
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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