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Thai Red Chicken Curry

Joanna Cismaru, Jo Cooks
  • 20 minutes
  • Serves 6

INGREDIENTS

1 tbsp

olive oil

2 cloves

garlic (minced)

1 tsp

fresh ginger root (peeled and finely grated)

1 lb

chicken breasts (boneless and skinless and cut into bite size pieces, about 3)

13 1/2 oz

coconut milk ((1 can))

2

to 4 tbsp Thai red curry paste

3/4 cup

chicken broth (low sodium)

5 oz

snow peas (roughly chopped)

4

leaves kaffir lime

2 tsp

sugar

2

stalks lemongrass (bruised *)

salt and pepper

1 tbsp

fresh cilantro (chopped)