Thai Red Curry with Chicken in 30 minutes!

➡️ BUY MY COOKBOOK HERE! https://geni.us/Entertaining101 ➡️ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://entertainingwithbeth.substack... *RECAP OF OUR SOUTHEAST ASIA TRIP!    • Highlights from my Trip to Southeast Asia!   This Thai Red Curry with Chicken makes a delicious dinner idea in the spring, when it’s still a bit chilly, prompting the desire for something warm and hearty. It comes together in under 30 minutes and is packed with carrots and potatoes, eliminating the need for rice (and the time it takes to cook rice!) THAI RED CURRY WITH CHICKEN Serves 4 Print Recipe Here http://bit.ly/4b95pOS INGREDIENTS: 1 tbsp Coconut oil 1 1/4 cups (175g) yellow or white onions, sliced into half moons 2 tbsp (30 ml) curry paste 3 (15-ounce) cans of full-fat (not lite) coconut milk (approximately 1330 ml) 1/2 cup (120 ml) coconut cream 2 tbsp fresh grated ginger 2 garlic cloves, minced 1 1/2 cups (180 g) carrots, cut into half moons 1 cup (120 g) red new potatoes, peeled and cubed into small pieces (they will cook faster that way) 1 lb (454 g) chicken tenders The zest of one lime 1/4 tsp Thai fish sauce 1/2 tsp Light Brown Sugar 1/4 tsp red pepper flakes 1/4 cup raw cashews, chopped 4-6 Fresh Cilantro sprigs METHOD: Heat the coconut oil in a large Dutch oven. Add the onions and saute until they are translucent and fragrant. Add the ginger and garlic, and saute for 1 minute. Then add the curry paste. Cook the curry paste with the onions, garlic and ginger until fragrant 2-3 minutes. Then add the coconut milk and coconut cream. Add the carrots and potatoes, set to medium heat, and cook until fork-tender. Meanwhile, prepare the chicken by cutting it into bite-sized pieces. Once the carrots and potatoes are fork-tender, add the chicken. Otherwise, if you add the chicken too soon, it will be overcooked while waiting for the potatoes and carrots to finish. Stir the chicken in the curry, simmering on medium heat until the chicken is cooked through. 10-15 minutes. Then add the lime zest, fish sauce, brown sugar, and red pepper flakes. Taste it, and feel free to adjust the seasonings to your liking (i.e., more zest, sugar, fish sauce, or red pepper flakes) Ladle out into bowls, and garnish with a squeeze of lime juice, a sprinkle of red pepper flakes, chopped cashews, and a fresh cilantro sprig. Serve with rice if desired. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.