Servings: 4 people
Ingredients
- 1 tbsp coconut oil
- 4 cloves garlic peeled and minced
- 1-inch piece ginger peeled and minced
- 1 small red onion chopped finely or sliced
- 2 tbsp red curry paste
- 28 oz coconut milk
- 1 cup chicken broth
- 3 tbsp fish sauce
- 1 tsp soy sauce
- 2 tbsp brown sugar
- 2 carrots peeled and thinly sliced into rounds
- 4 boneless, skinless chicken breasts thinly sliced
- 1 small red bell pepper cut into thin strips
- 1 small zucchini cut into thin rounds
- 1 cup broccoli florets
- 4 sprigs basil roughly chopped
- 1/4 cup cilantro chopped plus more for garnish
- Lime wedges for garnish
Instructions
- In a Dutch oven or large heavy bottom pot, heat the coconut oil over medium-low heat.
- Add the garlic, ginger, onions and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.
- Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.
- Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.
- Add the carrots and chicken and cook for about 5-6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes.
- To serve, garnish with additional basil, cilantro and lime wedges, and serve over rice or noodles.
Notes
BC Wine Pairing: Try serving this recipe with a Riesling, Grüner Veltiner, such as