Thai Red Curry Chicken

Step 1

In a Dutch oven or large heavy bottom pan, heat the oil over medium-low heat.

Step 2

Add the garlic, ginger, onions (or shallots) and lemongrass and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.

Step 3

Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, Kaffir lime leaves (optional), chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.

Step 4

Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.

Step 5

Add the carrots and chicken and cook for about 5 - 6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes. The broccoli cooks pretty fast so keep an eye on it.

Step 6

Before serving, remove the lemongrass. To serve, garnish with additional basil and cilantro and lime wedges if desired.