Hmong-Inspired Chicken Curry

local_grocery_store Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 1 can Coconut milk
• 2 tablespoons Curry paste
• 1 tablespoon Fish sauce
• 2 tablespoons Lime juice, freshly squeezed
• 1 tablespoon Brown sugar
• 1 tablespoon Ginger, minced
• 3 cloves Garlic, minced
• 1 Onion, sliced
• 1 Red bell pepper, sliced
• 1 Carrot, sliced
• 1 Potato, diced
• 1/4 cup Fresh cilantro, chopped
• 4 cups Cooked rice, for serving

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
2. 2.Add the minced ginger and garlic, and sauté for a minute until fragrant.
3. 3.Add the sliced onion, red bell pepper, carrot, and diced potato. Cook for another 5 minutes until the vegetables start to soften.
4. 4.Push the vegetables to one side of the pot and add the chicken. Cook until browned on all sides.
5. 5.Pour in the coconut milk, curry paste, fish sauce, lime juice, and brown sugar. Stir everything together.
6. 6.Cover the pot and let the curry simmer for about 20 minutes, or until the chicken is cooked through and tender.
7. 7.Serve the Hmong-inspired chicken curry over a bed of cooked rice.
8. 8.Garnish with freshly chopped cilantro and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add some chopped Thai chili peppers to the curry.
• chevron_rightFeel free to add other vegetables like bamboo shoots or baby corn for added texture and flavor.
• chevron_rightIf you prefer a milder curry, reduce the amount of curry paste or use a mild curry powder instead.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.