Thai Red Chicken Curry

• Gluten free

• Meat

  • 3 Chicken breasts (about 1 lb

• Produce

  • 1 tbsp Cilantro, fresh
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh root
  • 4 Kaffir lime, leaves
  • 2 Lemon grass stalks
  • 5 oz Snow peas

• Canned Goods

  • 3/4 cup Chicken broth
  • 1 can Coconut milk
  • 2 tbsp Thai red curry paste

• Baking & Spices

  • 1 Salt and pepper
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on jocooks.com

Description

Directions

• Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
• Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
• Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
• Remove the kaffir lime leaves and lemon grass from the pot. Remove from heat and garnish with fresh cilantro.
• Serve immediately over cooked rice.

Nutrition