Hearty Thai Red Curry

HEARTY THAI RED CURRY CHICKEN

Yields: 4 servings | Recipe base by Jenn Segal (Once Upon a Chef)

Ingredients:

1 - 1.5 cups frozen stir fry veggies

1 tbsp vegetable oil

1 small bunch green onions, diced

3 cloves garlic, chopped

1 tbsp green chilies (equivalent to 1 jalapeño pepper, seeded and diced)

1 (14 oz) can unsweetened coconut milk

2 tbsp Thai red curry paste

2 tbsp fish sauce

2.5 tbsp packed dark brown sugar (or light brown sugar with a drop of molasses)

1.5 pounds chicken tenderloins, thinly sliced and cut into 1-inch cubes

1 tbsp lime juice

¼ cup chopped fresh cilantro

Steps:

1. Bring a medium pot of water to boil. Add stir fry vegetables and cook to package directions (typically 7-8 minutes). Drain and set aside when done. If making jasmine rice, start the rice cooker now.

2. Heat oil over medium-low heat in a large nonstick pan. Add the green onions, garlic, green chilies and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

3. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes.

4. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes, no longer. (Tip: Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.)

5. Add in the cooked stir fry vegetables. Stir in the lime juice and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.