Coconut Curry Hen

1000x higher than takeout! Tender rooster + veggies in a heavenly curry sauce. Serve over rice to sop up every thing!

We savor each single drop of this curry. EVERY DROP. On a mattress of white rice (or any rice/grain of your liking), you’ll be able to let this heavenly coconut curry sauce get utterly sopped up.

With boneless, skinless rooster thighs and a few hearty veggies (be happy to throw in all of the lingering fridge veggies as wanted – mushrooms, snap peas, broccoli, inexperienced beans, and many others.), this comes collectively lightening quick. And the ending touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves merely takes this to the following degree.

Serve over rice, over noodles, over all of the issues.

TOOLS FOR THIS RECIPE

• Dutch oven

CAN I USE CHICKEN BREASTS?

Sure, rooster breasts can completely be used right here however rooster thighs have extra darkish meat and the next fats content material which can yield juicier, extra flavorful rooster.

WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?

I personally love Mae Ploy (incorporates shrimp paste). Thai Kitchen can be nice, and extra available at most grocery shops.

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Coconut Curry Hen

1000x higher than takeout! Tender rooster + veggies in a heavenly curry sauce. Serve over rice to sop up every thing!

Prep Time 15 minutes minutes

Prepare dinner Time 30 minutes minutes

Complete Time 45 minutes minutes

Servings 4 servings

Substances

• 1 cup basmati rice
• 1 ½ kilos boneless, skinless rooster thighs reduce into 1-inch chunks
• Kosher salt and freshly floor black pepper to style
• 1 ½ tablespoons olive oil
• 1 medium shallot diced
• 3 tablespoons tomato paste
• 3 tablespoons pink curry paste
• 3 cloves garlic minced
• 1 tablespoon freshly grated ginger
• 1 (12-ounce) can unsweetened coconut milk
• ½ cup rooster inventory
• 1 medium pink bell pepper chopped
• 1 medium yellow bell pepper chopped
• 3 tablespoons chopped recent cilantro leaves
• 1 tablespoon chopped recent Thai basil leaves
• 1 tablespoon freshly squeezed lime juice

Directions

• In a big saucepan of 1 1 /2 cups water, cook dinner rice in response to package deal directions; put aside.
• Season rooster with 1 teaspoon salt and 1/2 teaspoon pepper.
• Warmth olive oil in a big stockpot or Dutch oven over medium warmth. Add rooster and shallot, and cook dinner, stirring often, till rooster is evenly browned, about 6-8 minutes.
• Stir in tomato paste, pink curry paste, garlic and ginger till aromatic, about 2 minutes.
• Stir in coconut milk and rooster inventory; season with salt and pepper, to style. Carry to a boil; cut back warmth and simmer till barely diminished, about 7-10 minutes.
• Stir in bell peppers till softened, about 5-8 minutes.
• Stir in cilantro, basil and lime juice; season with salt and pepper, to style.
• Serve heat over rice.

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