1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!
5 stars (8 ratings)
Ingredients
1cupbasmati rice
1 ½poundsboneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 ½tablespoonsolive oil
1medium shallot, diced
3tablespoonstomato paste
3tablespoonsred curry paste
3clovesgarlic, minced
1tablespoonfreshly grated ginger
1 (12-ounce)canunsweetened coconut milk
½cupchicken stock
1medium red bell pepper, chopped
1medium yellow bell pepper, chopped
3tablespoonschopped fresh cilantro leaves
1tablespoonchopped fresh Thai basil leaves
1tablespoonfreshly squeezed lime juice
Instructions
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
Stir in bell peppers until softened, about 5-8 minutes.
Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.