"EASY THAI RED CURRY

By RoketJSquerl

Ingredients

• 1 1/2 1 1/2 1/2 cups basmati rice
• 1 1 1 tablespoon canola oil
• 1 1/2 1 1/2 1-inch pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 2 2 shallots, minced
• 3 3 3 cloves garlic, minced
• 3 3 3 tablespoons red curry paste
• 1 1 1 tablespoon freshly grated ginger
• 1 1 can 1 (13.5-ounce) can coconut milk
• 1 1 3-inch bunch broccolini, cut into 3-inch pieces
• 2 2 2 green onions, thinly sliced
• 3 3 3 tablespoons chopped fresh cilantro leaves
• 2 2 2 tablespoons freshly squeezed lime juice

Details

Adapted from damndelicious.net

Preparation

Step 1

DIRECTIONS:
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in broccolini until just tender, about 3 minutes.
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately with rice.