1½ cups uncooked jasmine rice + the water needed for cooking
2 tablespoons vegetable oil
1 pound boneless skinless chicken (I used thighs), cut into 1" pieces
salt & pepper to taste
1 medium onion, diced
1 cup fresh mushrooms, sliced
1½ cups carrots, sliced
3 cups fresh broccoli florets
½ cup chicken broth, as needed
1 cup snow peas
chopped fresh cilantro and ¼ cup chopped unsalted peanuts to garnish
sriracha is optional
Instructions
In a medium saucepan bring the coconut milk to a simmer. Add the red curry paste, fish sauce, peanut butter, garlic, and ginger. Stir to combine and bring to a slow boil. Reduce the heat to medium low, stir, toss in your preferred number of chiles (1 for mild, 2 or 3 for medium, 4 for hot) and let the sauce cook down while you prepare the rest of the meal.
Start a pot of water and cook rice according to package instructions.
Heat the 2 tablespoons oil in a a large skillet. Add the chicken pieces and sprinkle with salt and pepper. Brown the chicken and cook for about 7 minutes, until it's cooked through. Remove it from the skillet and set aside.
Add the onions, mushrooms, and carrots to the skillet. Cook for about a minute. Add the broccoli and continue cooking for about 5 minutes, until the broccoli is tender but still a little bit crisp and bright green. You can add chicken (or vegetable) broth as needed if you feel like the skillet seems dry.
Toss in the snow peas and add the chicken back in. Cook for another 2 minutes or so.
Squeeze the lime juice into the Red Thai Curry Sauce and stir just before serving.
To serve add a scoop of rice to each plate or shallow bowl. Surround the rice with the chicken and vegetables, and the spoon the Spicy Red Thai Curry Sauce over the chicken and vegetables. Garnish with chopped fresh cilantro and chopped unsalted peanuts. Add a little sriracha if you prefer.
Recipe by Sugar Dish Me at https://www.sugardishme.com/spicy-red-thai-curry/