Thank you, Thailand, for your red curry paste! It makes so many dishes, worth it.
4 skinless, boneless chicken breasts or 6 thighs, cubed
1 red pepper, diced
1 yellow pepper, diced
1 onion, diced
handful green beans, or broccoli chopped
4 cloves garlic
½ inch fresh ginger, minced
1 tsp red pepper flakes
1 can coconut milk
2 Tbsp red Thai curry paste
In a large non-stick skillet, brown chicken in a bit of canola oil until well browned. Set aside in a bowl. In same skillet, sauté the peppers, onions and broccoli (or green beans) until softened and beginning to caramelize. Add the garlic, ginger and red pepper and continue cooking another 2-3 minutes, until very fragrant.
Return the chicken to the vegetables and add the coconut milk and curry paste. Stir to mix and cook until heated through.
Serve this curry over rice. Serves 4.
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