Thai Red Curry Chicken
This hearty and flavorful dish features chopped red onion, chopped green pepper, carrots, red curry paste and lime juice.
1 cup canola oil
2 lb. chicken thigh strips
1 lb. chicken breast strips
2 tsp. + 2 tbsp. chopped fresh ginger
1⁄2 oz. crushed fresh lemon grass
1 lb. chopped red onion
1 lb. + 1⁄4 cup chopped green pepper
1 lb. crinkle-cut frozen carrots
31⁄2 oz. red curry paste
11⁄2 tbsp. salt
11⁄4 oz. sugar
2 cups chicken broth
1 cup lime juice
1 14-oz. can coconut milk
1. Put oil in one large wok, or use numerous woks to not overcrowd. When hot, add chicken and cook for 5 minutes. Add ginger and lemon grass and cook until chicken is cooked through.
2. Add onions, green peppers, carrots, curry paste, salt and sugar. Cook for five more minutes.
3. Add chicken broth, lime juice and coconut milk. Cook until sauce bubbles.
Recipe by Purdue University, West Lafayette, Ind.