Take washed and skinned Chicken Pieces, and season them with Salt and freshly cracked black pepper.
In a non-stick wok, heat some Coconut oil. Throw in the chopped onions and minced garlic. As the onion and garlic begin to sizzle and get fragrant, add the Thai Red Curry Paste and Fish Oil. Saute over medium-low heat for 2 minutes. Now, pour in the Chicken Broth, Coconut Sugar, and Coconut Milk. Cook over medium-high heat, stirring constantly until everything combines and it begins to boil slowly.Now, throw in the seasoned Chicken pieces, toss well until the chicken gets coated with the Thai Red Curry Paste. Now, add the Kafir Lime Leaves and the Coconut Cream. Also, add the Coconut Sugar at this stage. Stir well to combine everything. Cover cook over medium-low heat for about 20-30 minutes or until the chicken is thoroughly cooked through.
Wash and rinse the Jasmine rice in a fine sieve mesh strainer or a colander. Drain the water. Throw it in a non-stick wok. Add the water. Cover cook for 15-20 minutes or until the rice is cooked through. After 15 minutes, fluff the rice with a fork and check to see if it's done. When you press a grain of rice between your fingers it will smash.
Serve immedaitely. Garnish with Kafir Lime Leaves and Lemon juice.
Video
Notes
To make low carb, serve with Cauliflower rice or riced cabbage.
You can add some veggies like Cauliflower, Broccoli, Mushrooms, Red Pepper, Edamame, Green Beans, or Pumpkin into the curry. Add them directly into the curry, while adding the Chicken.
Nutrition
Nutrition Facts
Thai Red Coconut Chicken Curry with Jasmine Rice
Amount Per Serving
Calories 176
* Percent Daily Values are based on a 2000 calorie diet.
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