Thai Red Curry Chicken

Ingredients

• •1 lb (450g) chicken breasts, cut into bite-sized pieces
• •2 tbsp vegetable oil
• •1 onion, sliced
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •1-2 tbsp red curry paste (adjust to taste)
• •1 can (14 oz) coconut milk
• •1 cup (240ml) chicken broth
• •1 tbsp fish sauce
• •1 tbsp brown sugar
• •1 cup bell peppers, sliced (red and green)
• •1 cup broccoli florets
• •1 cup baby spinach
• •Fresh basil leaves, for garnish
• •Cooked jasmine rice, for serving (optional)

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium heat.

2. 2

   Add the sliced onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in the garlic and ginger, cooking for an additional minute until fragrant.

4. 4

   Add the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.

5. 5

   Mix in the red curry paste and stir well to coat the chicken evenly.

6. 6

   Pour in the coconut milk and chicken broth; then add the fish sauce and brown sugar. Bring the mixture to a simmer.

7. 7

   Add the bell peppers and broccoli, cooking until just tender, about 5 minutes.

8. 8

   Stir in the spinach until wilted. Serve hot, garnished with fresh basil, alongside cooked jasmine rice if desired.