THAI RED CURRY CHIICKEN

• 2 Chicken Breasts (Boneless,Skinless)
• 1 Tablespoon red curry paste(I used Thai Kitchen Red Curry Paste)
• 1 (15 ounce) can coconut milk
• 1 Tablespoon fish sauce
• 2-3 Tablespoons of Olive Oil
• 1 Teaspoon Grated Ginger
• 1 Teaspoon Grated Garlic
• 1 Teaspoon Crushed Black Pepper
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Curry Powder
• Few Florets of Brocolli
• 1-2 Carrots
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1 Onion Chop Fine
• Bunch of chopped Coriander leaves(Cilantro) for garnishing

Method

1. Wash and cut Chicken breasts into thin strips. Keep them aside.
2. In a bowl, combine Red Curry paste and fish sauce into coconut milk .
3. Stir well and make sure that there are no lumps.
4. Heat a pan on medium high heat.
5. Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until it is tender.
6. Remove on a plate along with all the liquid released by chicken.
7. Use the same pan. Wipe it with paper towel.
8. Add a tablespoon of oil and Saute grated ginger and garlic for a minute.
9. Add Onions and saute till onions become translucent.
10. Add Brocolli and saute for a minute.
11. Now add carrots and thinly sliced red and yellow bell pepper.
12. Mix well and cook the vegetables covered for 2-3 minutes.
13. Remove the cover and add cooked chicken.
14. Mix well . Cover and cook for 2 minutes .
15. Now add in the prepared Thai gravy into this.
16. Sprinkle red chili powder and mix.
17. Let it come to boil.
18. Keep the heat to low and let it simmer for 5 more minutes.
19. Add curry powder and mix well.
20. Sprinkle chopped cilantro(Coriander leaves) , mix well and remove from the heat.
21. This Thai Red Curry goes well with hot steaming rice.

Cuisine: Thai |