Chicken Thai Red Curry

Sautéed Chicken and Vegetables in Thai Red Curry Creamy Sauce

Ingredients:

1 lb. chicken thighs, thinly sliced

1 13.5 oz. full fat coconut milk

1 bell pepper, sliced

1/4 cup soy sauce

1 1/2 tablespoons Thai red curry paste

2 teaspoons ground turmeric

1 teaspoon tapioca flour, dissolved in 1 tablespoon cold water

3 tablespoons olive oil

1 cup Thai basil, rough chopped

1 cup cilantro, rough chopped

4 garlic cloves, minced

1 inch size fresh ginger minced

Juice of one lime

1 jalapeno pepper, sliced, for mild heat, remove the seeds

salt to taste

Instructions:

1. Heat a pan with oil. Add garlic, onion and ginger, sauté and stir until softened. Add the chicken, stir cook halfway through.
2. Add soy sauce, Thai red curry paste, turmeric, and lime juice.
3. Stir and then add the jalapeño and bell pepper, stir until well combined.
4. Add coconut milk, mix well, simmer for 1 minute, then add the tapioca flour, stir, cook the chicken through, for another minute.
5. Add the cilantro and basil at the end of cooking. Add salt if needed.

Thai Red Curry Paste

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