Ingredients

The following ingredients have 3 Servings
  • 3 tablespoons red Thai curry paste
  • 3 cloves garlic (minced)
  • 2 tablespoons vegetable oil
  • 1 tablespoon fresh ginger
  • 2 shallots (minced)
  • 1 yellow onion (sliced)
  • 2-3 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 1 1/4 cups coconut milk (regular and unsweetened)
  • 2 teaspoons soy sauce
  • 1½ teaspoons rice vinegar
  • Zest of 1/2 lime
  • 1/4 cup chicken stock
  • 2 chicken breasts (cut into cubes)
  • Salt and freshly ground black pepper
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups mixed bell pepper
  • 1 teaspoon dried basil
  • Lime wedges (for squeezing)
  • 1 cup fresh red cabbage as toppings
  • Fresh Cilantro (minced)

Instruction

  • Heat the oil in a large saucepan over medium heat
  • Add the garlic, ginger, shallots, yellow onion; stir fry for about 3 minutes then add the curry paste, cook for 1 minute
  • Add the chicken, fish sauce, brown sugar, coconut milk, soy sauce, rice vinegar, lime zest and chicken stock. Lower the heat and simmer for about 15-20 minutes or until the chicken is cooked.
  • Add fresh broccoli florets, mixed bell pepper, dried basil and cook for 5 minutes.
  • Serve curry over rice , Squeeze with lime juice before serving and garnish with fresh sliced red cabbage and cilantro