Thai Red Chicken Curry
Easy and tasty Thai Curry with seasoned chicken and herbs. Makes a quick weeknight dinner that the family will want on rotation!
Fiesta Tropicale Organic Virgin Coconut Oil, Fiesta Tropicale Organic Coconut Milk
1 tablespoon Fiesta Tropical Organic Virgin Coconut Oil
1 ½ pounds boneless, skinless chicken breasts, cut into small chunks
Kosher salt and ground black pepper
½ red onion, chopped
4 cloves garlic, chopped
1 tablespoon red curry paste
1 tablespoon freshly grated ginger
1 can Fiesta Tropicale Organic Coconut Milk
½ pound broccoli, cut and stems trimmed
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
HOW TO MAKE IT
Heat coconut oil in a large stockpot over medium heat. Season chicken with salt and pepper. Add chicken, shallots and garlic to the stockpot and cook until lightly browned, about 3-5 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in broccoli until just tender, about 3 minutes.
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately with rice.