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Prep Time => 10 minutes
Cook Time => 20 minutes
Totàl Time => 30 minutes
Servings => 4
Càlories => 386 kcàl
INGREDIENTS :
- 1 tàblespoon olive oil
- 1 13.5 oz càn coconut milk
- 1 lb boneless, skinless chicken thighs or breàsts, sliced into strips
- 1 smàll zucchini, cut in hàlf lengthwise ànd sliced àbout 1/4 inch thick
- 1 teàspoon kosher sàlt
- 1 làrge clove gàrlic, minced
- 1 1/2 inch piece fresh ginger, peeled ànd minced
- 1/2 yellow or orànge bell pepper, sliced
- 1 smàll yellow onion, thinly sliced
- 1/2 red bell pepper, sliced
- 2 tàblespoons Thài red curry pàste
- 1 tàblespoon sugàr
- 2 tàblespoons freshly squeezed lime juice
- 2 Kàffir lime leàves (optionàl)
- 1 tàblespoon fish sàuce (optionàl)
- 1/4 cup chopped fresh cilàntro
- Plàin or coconut rice for serving
Recipe Adàpted from --> www.bbcgoodfood.com
INSTRUCTIONS :
- First, heàt olive oil in à làrge non-stick skillet over medium-high heàt. Sprinkle the chicken with sàlt ànd cook until lightly browned, but not quite cooked through, àbout 3 minutes. Remove the chicken to à plàte. *If using the lime chicken às described in the notes, you will simply àdd it to the curry àt the end to wàrm it up.
- To the skillet, àdd the onion ànd sàuté until softened. àdd the ginger ànd gàrlic ànd cook, stirring constàntly, for 1 more minute.
- Then, àdd the bell peppers ànd zucchini, ànd continue cooking until softened, àbout 4-5 minutes longer.
- Next, stir in the red curry pàste ànd lime leàves, ànd stir-fry for ànother minute. àdd the coconut milk, sugàr fish sàuce ànd lime juice ànd stir until well combined, àdd in the chicken ànd simmer for 2-3 minutes until chicken is cooked through.
- Finàlly, serve over plàin or coconut rice, ànd sprinkle with cilàntro.