Description
The lemongrass and galangal together with spices provides the redolence so unique to Thai dishes and the creamy coconut milk creates a rich consistency.
Ingredients
- Chicken Breasts cubed-1 lb (450 g)
- Thai Kitchen Red Curry Paste-3 tbsp (45 ml)
- Ground Coriander-1/2 tsp
- Ground Cumin-1/2 tsp
- Red Peppers-1/2 cup (120 ml)
- Yellow Peppers-1/2 cup (120 ml)
- Coconut Milk-13 oz (390 ml) can
- Oil-2 tbsp (30 ml)
Instructions
- Heat oil in a skillet and add the Thai Red Curry paste.
- Add the cumin and coriander and gently sauté on medium heat for a couple of minutes.
- Add the cubed chicken pieces and sauté for about two minutes.
- Add the coconut milk, bring to a boil, reduce the heat and simmer until the chicken is almost cooked.
- Add the peppers and continue to cook until done.
- Serve hot with steamed rice!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 390