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Thai Red Curry Chicken

Thai Red Curry Chicken
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Wild Harvest® Chicken Thighs 8 each
  • Canola Oil 2 Tbsp
  • Salt and Pepper to taste
  • Canola Oil 2 Tbsp
  • Green Onions ½ cup
  • Fresh Ginger Juice 1 Tbsp
  • Fresh Garlic 1 Tbsp
  • Thai Red Curry Paste 2 Tbsp
  • Smooth Peanut Butter ¾ cup
  • Unsweetened Coconut Milk 1 Can (15oz)
  • Chicken Broth 1 Cup
  • Sugar 1 Tbsp
  • Soy Sauce 1 Tbsp
  • Ground Black Pepper 1 tsp
  • Fresh Lime Juice 2 Tbsp
  • Chopped Cilantro ¼ cup
Instructions
  1. ) Heat large sauce pan and add 2 Tbsp. Canola Oil.
  2. ) Season Chicken Thighs with salt and pepper, then brown in pan about 2 minutes on each side.
  3. ) Once thighs are browned remove and place aside.
  4. ) In same pot add Canola oil and sauté the green onions, garlic and ginger for about 1 minute.
  5. ) Stir in Curry Paste then stir in peanut butter, coconut milk, chicken broth, sugar, soy sauce and black pepper, simmer for 5 minutes while stirring.
  6. ) Add the Chicken Thighs and simmer for 2 minutes, remove from heat and stir in lime juice and chopped cilantro.
  7. ) Serve with Mango – Coconut Basmati Rice.