Thai Red Curry Chicken
Ingredients
3 tablespoons vegetable oil
3 tablespoons red curry paste
2 cloves garlic minced
2 tablespoons ginger fresh, peeled and minced (about 1 ½ -inch in length)
1 tablespoon lemongrass paste
2 cups sweet potato peeled and chopped, ~ 1 medium-sized sweet potato
2 cups chicken broth
3 teaspoons fish sauce
1 tablespoon brown sugar packed
1 14-ounce can coconut cream unsweetened
1 ½ pounds chicken thighs boneless and skinless, cut into 1-inch cubes
1 large red bell pepper thinly sliced
1 red chili thinly sliced
Thai basil fresh, torn (optional)
Directions
Heat vegetable oil in a large cast iron skillet set over medium heat.
Add minced garlic, ginger, lemongrass, and red curry paste, stir to combine, and fry for 2-3 minutes until fragrant.
Add the chicken broth, and the sweet potatoes, increase heat to high, and bring to a boil.
Reduce heat to a simmer and add the fish sauce, brown sugar, and coconut cream. Let cook for 5 minutes.
Add the cubed chicken to the sauce and allow it to cook for 10 minutes or until the chicken is no longer pink.
Remove the skillet from the heat and stir in the red peppers, and red chilies (if using).
Garnish with torn basil leaves and fresh cilantro leaves.
Spoon curry into big bowls with a wedge of lime.
