Thai Red Curry

Ingredients

• 1 Tbsp coconut oil
• 1/2 cup onion (diced)
• 1 cup carrots (thinly sliced)
• 2 chicken breasts (cut into 1-inch pieces)
• Salt and pepper (to taste)
• 1 tsp minced garlic
• 1 Tbsp ginger paste
• 1/2 red bell pepper (thinly sliced)
• 3 Tbsp brown sugar (packed)
• 2 Tbsp creamy peanut butter
• 2 Tbsp red curry paste
• 2 Tbsp lime juice/rice vinegar ((or 1 Tbsp each))
• 1 1/2 Tbsp fish sauce
• 1 Tbsp low-sodium soy sauce
• 1 can lite coconut milk ((14oz))
• 1/2 cup chicken broth
• 1/4 tsp (+) sriracha (to taste)
• 1/4 tsp (+) crushed red pepper (to taste)
• 1 cup fresh broccoli florets
• 1 Tbsp cornstarch + 1 Tbsp COLD water (optional for thickening)
• Cooked rice
• Optional garnishes: sliced green onions (chopped cilantro, crushed peanuts)

Instructions

1. 1

   Heat a large (cast iron) skillet over medium heat. Once hot, melt coconut oil across the bottom of the pan. Add onion, carrots, and cubed chicken. Season generously with salt and a little pepper. Cook 3 minutes.

2. 2

   Add the minced garlic, ginger paste, and red bell pepper. Cook 3-5 minutes more, until chicken is no longer pink.

3. 3

   Add the brown sugar, peanut butter, red curry paste, lime juice/rice vinegar, fish sauce, soy sauce, coconut milk, chicken broth, sriracha, and crushed red pepper.

4. 4

   Simmer 10 minutes, until carrots are tender and sauce reduces and thickens a little bit. Add the broccoli florets the LAST 4-5 minutes of cook time.

5. 5

   If a thicker sauce is desired, mix 1 Tbsp of cornstarch and 1 Tbsp COLD water, and whisk into the simmering sauce the last minute of cooking. Taste and adjust the salt and sriracha to desired taste and heat level.

6. 6

   Serve with hot, cooked rice and garnish with sliced green onions, chopped cilantro, or crushed peanuts.