Say “YUM” if you would eat this Thai Chicken Curry with Coconut Rice 🍚 by @vessys_gourmet_kitchen
this is so creamy, delicious and packed with an incredibly rich flavor!
Ingredients: 1.5 lbs chicken breast 8 oz snap peas 1 red bell pepper 1 can coconut milk + the remainder from the can you used for coconut rice, about 1/2 cup 2 tbs avocado oil 1 inch knob fresh ginger, grated 3 garlic cloves, crushed/grated 3 tbs red Thai curry paste 1 lime, juiced Basil leaves Cilantro 1 tsp salt 2 tsp fish sauce 1 tbs coconut sugar or any 2 tsp cornstarch + 2 tbs water Black pepper, to taste
Coconut rice: 2 cups jasmine rice 2 cups water 1 cup coconut milk 1 tsp salt
Method: 1. Add coconut rice ingredients to a rice cooker and set aside; 2. Slice red pepper and clean snap peas; 3. Thinly slice chicken breast and sauté in avocado oil, season with salt and pepper and cook until golden; set it aside; 4. To the same pan, add more oil and quickly sauté ginger and garlic and add red curry paste and coconut milk, coconut sugar, fish sauce, snap peas, red pepperand cook for about 5 mins until softened; squeeze the juice of 1 lime, bring chicken back into the pan; pour cornstarch slurry; finish with crushed red pepper; 5. Serve with coconut rice, top with basil leaves, cilantro and enjoy! #chickencurry #thaifood #curry #comfortmeals #recipeshare
