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CHICKEN WITH COCONUT MILK AND RED CURRY

Poulet au lait de coco et cari rouge

In collaboration with
Max L'Affamé

Fillets Breasts Stews and braises Skillet Internationally inspired Quick recipes
2-4 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

OR

  • 2 tbsp. (30 ml) vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 jalapeño pepper, diced
  • 1 stalk lemongrass, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) ginger, chopped
  • 2 tbsp. (30 ml) red curry paste
  • 1 cup (250 ml) coconut milk
  • 1 tbsp. (15 ml) honey
  • 1/2 tbsp. (7.5 ml) fish sauce
  • 1 tsp. (5 ml) Sriracha hot sauce
  • Juice of half a lime
  • 2 tbsp. (30 ml) Thai basil, chopped
  • 2 tbsp. (30 ml) cashews, chopped
  • Salt and pepper to taste
  • Rice

Directions

Click the steps to erase them.

  1. In a large skillet over medium-high heat, heat 1 tbsp. (15 ml) oil and cook onion and pepper for 3 to 4 minutes.
  2. Add jalapeño, lemongrass, garlic, and ginger and continue cooking for 3 minutes. Transfer to a separate dish and set aside.
  3. Season chicken with salt and pepper.
  4. Add a little oil to the same pan and cook chicken and red curry paste for 5 to 6 minutes, turning chicken a few times.
  5. Add vegetables, coconut milk, honey, fish sauce, lime juice, and Sriracha.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Garnish with Thai basil and cashews. Serve with rice.