Thai Chicken Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.
• STEP 2.Add chicken pieces to the pot and cook until browned on all sides.
• STEP 3.Stir in Thai red curry paste, coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and let cook for 15-20 minutes, until the chicken is cooked through and the flavors have melded together.
• STEP 4.Add bell peppers and green beans to the pot and cook for an additional 5 minutes, until the vegetables are tender-crisp.
• STEP 5.Serve the Thai Chicken Chili over steamed rice and garnish with fresh cilantro and lime wedges.
• STEP 6.Enjoy!

Cooking Tips

• For a spicier chili, add more Thai red curry paste or red chili flakes.
• Feel free to customize the vegetables in this dish. You can add other vegetables like carrots, broccoli, or snow peas.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Storage and Serving

• Leftover Thai Chicken Chili can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili in a pot over medium heat until warmed through.
• Serve the reheated chili over fresh steamed rice and garnish with additional cilantro and lime wedges.