2 lbs BC Chicken Thigh, boneless skinless, diced into 1 inch (3 cm) pieces
2 Garlic Cloves, minced
2 tbsp Ginger, minced
2 tbsp Lemongrass, minced*
1 cup Red Bell Pepper, julienned (1 large)
1 cup Carrot, grated (2 carrots)
2 cups BC Squash, peeled & diced into 3/4 inch pieces
1- 4 tbsp Red Thai Curry Paste
1 400 ml Coconut Milk
1 400 ml Coconut Cream
3 Kafir Lime Leaves (optional)
1 tbsp Fish Sauce
1 1/2 cups BC Kale, julienned
1/4 cup Cilantro, fresh
1/4 cup Thai Basil, julienned
Sea Salt
Lime Wedges
Jasmine Rice, cooked
Instructions
In a 7L Dutch oven or large pot, heat canola oil and sauté the onion until soft (about 4 minutes).
Place in the BC Chicken and continue to sauté until seared on all sides.
Add aromatics of garlic, ginger, and lemongrass and sauté for one minute.
Add red pepper, carrot, BC cauliflower, BC potatoes and BC squash and continue to cook for two minutes.
Stir in curry paste and stir for one minute.
Pour in coconut milk and cream. Stir until combined. Add Kafir lime leaves and fish sauce. Bring to a boil, reduce to medium heat, and simmer for 8 – 10 minutes or until sauce has thickened enough to coat the chicken.
Turn off the heat and add lime juice, BC kale, cilantro, and fresh Thai basil. Stir in and adjust the seasoning with salt.
Serve hot over cooked jasmine rice and top with fresh lime wedges.
Tip:
While fresh is always best, if you want to use the bottled puree, cut the amount in half.
