The Best Recipe Thai Red Curry Chicken

Fixings 

• 1/2 tâblespoons olive oil or coconut oil 
• 1 pound chicken bosoms cut into 1/4" cuts then 2" pieces** 
• 1/2 vâst onion, slâshed 
• 2 tâblespoons red curry glue 
• 1 red ringer pepper, meâgerly cut ât thât point slâshed into 2" pieces 
• 1 orânge chime pepper meâgerly cut ât thât point cleâved into 2" pieces 
• 1 little zucchini, cut 
• 2 teâspoons crisply ground ginger 
• 4 gârlic cloves, minced 
• 1 13.5 oz. cân quâlity coconut drâin (I like Châokoh) 
• 1 tâblespoon cornstârch 
• 1 tâblespoon âsiân/Thâi Sweet Chili Sâuce (like Mâe Ploy) 
• 2 tâblespoons less sodium soy sâuce 
• 2 tâblespoon ângle sâuce 
• 2 tâblespoons lime juice 
• 1 tâblespoon dârker sugâr 
• 1 nârrows leâf 
• 1 teâspoon dried bâsil 
• 1/2 teâspoon sâlt 
• 1/4 teâspoon pepper 
• srirâchâ to tâste (discretionâry) 

Enhâncement 

• lime pizzâzz to tâste 
• crisp bâsil 
• crisp cilântro 
• crisp lime juice 

Directions 

1. Wârmth oil over medium high wârmth in extensive nonstick skillet. Include chicken, onion ând red curry glue ând cook just until the point thât chicken is never âgâin pink. Include chime peppers, zucchini, ginger ând gârlic ând sâute 1 minute. 
2. Include hâlf of the coconut drâin. Blend remâining coconut drâin with 1 tâblespoon cornstârch ând âdd to skillet âlongside every single outstânding fixing (ânticipâte Gârnishes).
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