Thai Chicken Curry

This is a basic recipe for Thai Red Curry that you could use for chicken, tofu, fish, beef, shrimp or whatever you prefer. Simple, quick, delicious and you really can't go wrong.

1/2 red pepper, sliced

1/2 orange pepper, sliced

1 sweet yellow onion, sliced

2 cloves garlic, minced

1-inch fresh ginger, minced

1 lb boneless chicken (breast or thigh, your choice), cut into bite-sized pieces

2 Tbsp Thai red curry paste

1 can coconut milk (I used Trader Joe’s rich coconut cream)

crushed red pepper flakes

2 cups broccoli flowerets

Sauté the peppers and onion in a dash of oil in a wok or large deep skillet.  Cook until beginning to brown and caramelize, about 10 minutes.  Add the garlic and ginger and cook another 2-3 minutes.  

Remove veggies to a bowl.

Add chicken to pot with a dash more oil.  Brown all sides.  Add curry paste to chicken and cook another 2-3 minutes.  Return veggies to pot, add coconut milk and crushed red pepper flakes, and mix well with chicken.

Stew over a low flame for about 10 minutes.  

Then add the broccoli.  

Mix well and continue cooking for about 10 minutes or just until the broccoli is heated through and is crisp tender.  

Serve with rice.

Serves 4.