recipe by NORR
courtesy of Zupan's Markets
serves 6
Ingredients
6 boneless skinless chicken thighs
Kosher salt and ground black pepper
2 tablespoons neutral oil or unsalted butter, divided
½ each, red, yellow, green bell peppers, chopped
1 yellow onion, diced
½ head of broccoli, chopped
2 carrots, peeled and sliced
1 cup snow peas, halved
2 jars Watcharee’s Thai Yellow Curry Sauce
1, 15-ounce can coconut cream
½ teaspoon fish sauce (optional)
1 teaspoon lemongrass paste
Rice, for serving
Fresh basil leaves, for serving
Fresh lime, for serving
Preparation
Season the chicken all over with salt and pepper. Heat 1 tablespoon of oil in a large, wide saucepan over medium heat. When hot, add the chicken, cover the pot, and cook until browned on one side, about 3 to 4 minutes.
Flip the chicken and add the cut vegetables. Drizzle with olive oil or add another tablespoon of butter.
Cover and cook for another 5 to 8 minutes, or until the chicken is thoroughly cooked, the vegetables are fragrant, and onions are somewhat translucent.
Add the Thai yellow curry sauce and stir. Stir in the coconut cream.
Heat the sauce over medium heat (do not boil) and add the lemongrass paste and fish sauce, if using. Season to taste with salt and pepper. Cover and simmer on very low heat for at least 10 minutes to enhance the flavors.
Plating
Serve with rice, garnish with basil and lime juice if you like. Enjoy!
Wine Pairing
2021 Shea Wine Cellars, Tina-Louise Chardonnay
