Heat oil in 4-quart Dutch oven. Add green onions, garlic, and gingerroot. Cook over medium-low heat for 1 minute, stirring occasionally.
Servings and Ingredients
|2 tbsp. Hy-Vee canola oil|
|⅓ c. sliced organic green onions|
|3 clove(s) garlic, minced|
|1 ½ tsp. grated gingerroot|
|1 large organic red bell pepper, seeded and cut into ¼-inch-wide strips|
|1 large organic green bell pepper, seeded and cut into ¼-inch-wide strips|
|2 tsp. refrigerated lemongrass paste|
|1 (13.5-oz.) can Full Circle Market organic unsweetened coconut milk|
|1 c. Full Circle Market organic low-sodium chicken broth|
|⅓ c. red curry paste|
|1 tbsp. fish sauce|
|1 ½ lbs. Hy-Vee True boneless skinless chicken thighs|
|3 tbsp. fresh lime juice|
|1 ½ tbsp. Hy-Vee cornstarch|
|Cooked riced cauliflower, for serving|
|Fresh cilantro sprigs, for garnish|
|Lime wedges, for serving|
Things To Grab
- 4-quart Dutch oven
- 2 forks
Add bell peppers and lemongrass paste. Cook for 3 minutes, stirring occasionally. Stir in coconut milk, broth, curry paste, and fish sauce. Add chicken; bring to a simmer. Reduce heat. Cover and gently simmer for 8 to 10 minutes or until chicken reaches 175 degrees.
Remove and transfer chicken to a cutting board. Shred chicken using 2 forks; set aside. Combine lime juice and cornstarch in small bowl; stir into curry mixture. Return chicken to curry mixture. Simmer for 2 minutes or until sauce is slightly thickened.
Serve over riced cauliflower. Garnish with cilantro and serve with lime wedges, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 105mg
- Sodium: 1320mg
- Total Carbohydrates: 11g
- Protein: 25g