2 chicken breasts, cubed
2 diced jalapeno
Several minced garlic cloves (to taste)
3 stalks bruised lemongrass, chunked
4 tsp Red curry paste
1 tsp Roasted Red chili paste
1 tsp Curry powder
1/2 tsp Garam Masala
1/2 tsp Tumeric
1 tbs sugar
Chunk of ginger, peeled and sliced
1 can coconut milk
2 cups chicken broth
2 cups mushrooms (sliced)
1 bell pepper, sliced
2 stalks green onion
3 cups sliced veggies (carrots,zucchini, broccoli, your choice)
1 cup snap peas
Salt and pepper to taste
Sriracha (to taste)
Lime slices (if desired)
In a large pan or wok, saute jalapeno and onion for a few minutes. Add garlic and lemongrass. Mix well, until it starts to carmelize. Add curry/pepper pastes.
Add dry spices/sugar and ginger. Mix well with a spoon to coat ingredients.
Add cubed chicken and cook until sides are browned.
Add add veggies and, again, mix well to coat.
Add liquids, chicken broth and coconut milk. Add any sriracha or other ingredients to ratchet up the heat to taste.
Cover and cook over medium heat for 20 minutes.
When chicken is done, add snap peas and immediately remove from heat. Add lime slices if desired. Cover and serve over rice when ready.
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