Easy Thai Red Curry

Ingredients · for 4 (scales to your household)

• 1 1/2 cups Basmati rice $1.37
• 1 tablespoon Canola oil $0.05
• 1/2 tsp Kosher salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 Shallots $0.52
• 3 cloves Garlic $0.09
• 3 tablespoons Red curry paste $0.38
• 1 tablespoon Ginger $0.05
• 1 can Coconut milk $2.51
• 1 bunch Broccolini $2.50
• 2 Green onions $0.57
• 3 tablespoons Cilantro leaves $0.07
• 2 tablespoons Squeezed lime juice $0.41

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
5. Stir in broccolini until just tender, about 3 minutes.
6. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
7. Serve immediately with rice.

Per serving