#THAI #RED #CHICKEN #CURRY

THE BEST THAI RED CHICKEN CURRY
 INGREDIENTS

• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp fresh ginger root peeled and finely grated
• 1 lb chicken breasts boneless and skinless and cut into bite size pieces, about 3
• 13.5 oz coconut milk (1 can)
• 2 to 4 tbsp Thai red curry paste
• 3/4 cup chicken broth low sodium
• 5 oz snow peas roughly chopped
• 4 leaves kaffir lime
• 2 tsp sugar
• 2 stalks lemongrass bruised *
• salt and pepper to taste
• 1 tbsp fresh cilantro chopped

INSTRUCTIONS

• 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.

source : jocooks