Happy Monday y’all! Today on the blog I’m making Red Chicken Curry from Chrissy Teigen’s cookbook “Cravings Hungry for More”
I have both her cookbooks and everything I have made out of them has been scrumptious and this dish is oh me oh my oh delish!
Red Chicken Curry
8 boneless skinless chicken thighs, about 2 lbs.
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small onion, sliced
2 tablespoons finally minced ginger, from a 2-inch piece
2 tablespoons Thai red curry paste
1 (13.5oz) can full-fat coconut milk, shaken
2 tablespoons light brown sugar
1 tablespoons fish sauce
1 lg red bell pepper, cored, seeded, and sliced
1 lg yellow bell pepper, cored, seeded, and sliced
1 medium potato, peeled and cut into 1-inch chunks
2 cups broccoli florets
1 teaspoon chopped jalapeño, plus more for garnish
Cooked jasmine rice, for serving
Chopped fresh basil, for garnish
Season the chicken with salt and pepper. I cut mine into bite size pieces. In a large heavy skillet (I use #allclad) heat the oil over medium high heat. Brown the chicken until golden about 4-5 minutes per side. Transfer the chicken to a plate.
Add the onion to the skillet and cook, stirring until just softened, about 4 minutes. Add the ginger, garlic, and curry paste and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk, brown sugar, and fish sauce until smooth. Bring to a boil, reduce the heat to medium-low and simmer about 2 minutes. Stir in the bell peppers and the potato, then return the chicken with any juices to the pot. Cover and simmer until the chicken and potatoes are just cooked through, about 20 minutes.
While the curry is cooking, place the broccoli and 1/2 inch of water in a microwave-safe bowl. Cover and microwave on high until the broccoli turned bright green, about 3 minutes. Drain
Uncover the curry and stir in the broccoli, add more salt and pepper if needed and the jalapeño and simmer, uncovered, until the liquid thickens slightly about 3 minutes. Serve with rice and garnish with basil and more jalapeños......enjoy!
xoxo
Leah
