Submitted by: Boris Ung, Montreal
“A Thai classic that reminds me of my trip to Asia!”
- 1 lb(s) Cubed boneless chicken
- 2 Red peppers, sliced
- 1 Zucchini, chopped
- 1.5 cup(s) Frozen corn kernels
- 1 tbsp(s) Grated ginger
- 2 Cloves garlic, chopped
- 3 tbsp(s) Thai red curry paste
- 1 tbsp(s) Hot curry powder
- 1 Can coconut milk
- 1 tbsp(s) Fish sauce
- 0.5 cup(s) Chopped fresh Thai basil
- 0.25 cup(s) Chopped fresh coriander
- 1 Mango, diced
- 1 Jalapeño pepper, sided and diced
- 4 ounce(s) Crumbled goat cheese
Heat 1 tbsp of the olive oil in a large skillet, over medium-high heat. When the oil is hot, add the chicken cubes and sauté until evenly browned, about 5-10 minutes. Remove the chicken from the skillet and set aside.
Add another tbsp of olive oil to the skillet. Sauté the red peppers and corn kernels for 3-4 minutes and add the zucchini, ginger and garlic. Cook for 5 minutes or until the vegetables just begin to soften. Return the chicken cubes to the skill and toss everything together.
Add the curry powder and curry paste and stir well to blend. Cook for 1 minute and add the coconut milk and fish sauce. Bring to a boil, cook for 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and coriander.
In a small bowl toss together the mango and jalapeño.
Serve over rice, topped with the mango mixture and crumbled goat cheese.