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A recipe from Max L'Affamé

Chicken with Coconut Milk and Red Curry

  • 4 servings
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  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.
You can also use

Chicken breast