Thai Red Curry Chicken (Stovetop or Instant Pot)

• 1 tablespoon oil- olive, coconut oil ↔ Remplacer
• 1 shallot, finely diced ↔ Remplacer
• 4 garlic cloves, roughly chopped ↔ Remplacer
• 3 tablespoons lemongrass, finely chopped (or use lemongrass paste) ↔ Remplacer
• 2-6 tablespoons Red curry paste  or make homemade Thai Red Curry Paste ↔ Remplacer
• 1 lb protein: chicken breast or thigh, thinly sliced, or shrimp, or cubed tofu (or sub 2 1/2 cups more veggies)  ↔ Remplacer
• 2 cups veggies:  bell pepper, zucchini, eggplant, snow peas, green beans, asparagus, etc.  ↔ Remplacer
• 14 ounce can full fat  coconut milk, or coconut cream- do not use light coconut milk ↔ Remplacer
• 1 cube chicken bouillon or veggie bouillon (or sub ¼ teaspoon salt, or more fish sauce) ↔ Remplacer
• 1-2 tablespoons fish sauce  (I like 2)  ↔ Remplacer
• 1 tablespoon brown sugar, coconut sugar or alternative sweetener ↔ Remplacer
• 6-8 kaffir lime leaves ↔ Remplacer
• 1-2 tablespoons lime juice to taste. ↔ Remplacer
• Salt to taste.  ↔ Remplacer
• Optional Garnishes – lime wedge, bean sprouts, The basil or regular basil, Thai chili flakes ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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