Red Curry Chicken

 Red curry chicken and rice

Ingredients

• ▢ 
  
  2 lbs. Chicken tenders or breast cut into 1 inch cubes
• ▢ 
  
  1 large onion petite diced 
• ▢ 
  
  6 tbsps. vegetable oil
• ▢ 
  
  1/4 cup Thai red curry past (1 bottle) 
• ▢ 
  
  1 can coconut milk not lite
• ▢ 
  
  1/2 whipping cream
• 1/4 cup pineapple juice
• ▢ 
  
  1 Tsp black pepper or more to taste
• ▢ 
  
  2 Tbsp. grated ginger
• ▢ 
  
  1/2 cup shallots sliced & diced
• ▢ 
  
  4 Tbps. cilantro chopped
• ▢ 
  
  2 cloves garlic minced
• ▢ 
  
  4 tbsps. lime juice fresh
• ▢ 
  
  1 tsp. salt or more to taste

1-2 tablespoons of a canned chopped jalapeños to taste. 

Instructions

• Cut the chicken into 1 inch cubes. Cook the chicken & set the chicken aside. 
• 
  
• Dice the onions, diced shallots, grate the ginger, chop the cilantro and mince the garlic.
  
• In a pan, heat 3 tbsps. of vegetable oil. Caramelize the onion and shallots. 
  
• Add in the rest of the oil (3 tbsp.) Add in the garlic and saute another 30 seconds. Add in the ginger, lime juice, shallots, black pepper, salt, Thai red curry paste and mix well to cook for another 30 seconds.

• Add in the liquids and stir well . Let them simmer for 2-3 minutes on low.
  
• Add in the chicken cubes and cilantro to cook together with the sauce for another 3-4 minutes on low.
  
• Serve with cooked rice of your choice.
  
• Can top with peanuts, cashews, coconut, and pineapple to top. A small amount of melted peanut butter drizzled is yummy too. Top with whatever veggies sound good to you if desired. 
• Some restaurants add chunks of potatoes to this dish. 

Feeds 6-8