Ingrédients pour Rockin Jimi Hendrix Thai Chicken Curry
- 1 (13.5 oz) can full-fat coconut milk
- Thai Red Curry Paste
- 2 tablespoons lime juice
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- Chicken Breasts
- Sliced Mushrooms
- Yellow Pepper
- 4 cloves garlic, minced (already included above)
- Broccoli Florets
- Onion
- Dried Basil
- Green Chili Pepper
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Comment préparer Rockin Jimi Hendrix Thai Chicken Curry
- Prep the chicken and vegetables: Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces. Chop 1 red bell pepper, 1 yellow bell pepper, and 1 small red onion into bite-sized pieces. Mince 4 cloves of garlic. Set aside.
- Create the curry base: In a large pot or Dutch oven, combine 1 (13.5 oz) can full-fat coconut milk, 3 tablespoons green curry paste, and whisk until smooth.
- Add aromatics and seasonings: Stir in 2 tablespoons fish sauce, 1/2 cup chicken broth, 1 tablespoon brown sugar, 2 tablespoons lime juice, and the minced garlic.
- Simmer the sauce: Bring the mixture to a boil over medium-high heat. Reduce heat to low, and simmer gently for 2-3 minutes, allowing the flavors to meld.
- Add chicken and vegetables: Add the chicken, red onion, and red bell pepper to the pot. Stir to combine.
- Simmer until chicken is cooked through: Continue to simmer uncovered for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
- Add broccoli and final touches: Add 1 cup broccoli florets and the yellow bell pepper. Simmer for another 3-5 minutes, or until the vegetables are tender-crisp.
- Serve and enjoy: Serve the curry hot over 2 cups cooked white rice. Garnish with fresh cilantro (optional).
- Enjoy this amazing Thai curry with someone special!
Nutrition Information (Approximate per serving)
Sodium
149 g
Sugar
149g
Fat
184g
Carbs
18g
