Careme

Ingredients

• All Natural Boneless Skinless Fresh Chicken Thighs 1 lb $3.99
• Kroger® Sugar Snap Peas 8 oz $2.99
• NatureSweet Cherubs Fresh Heavenly Salad Grape Tomatoes, 10 oz 10 oz $4.29
• Simple Truth Organic® Thai Basil Container 0.5 oz $1.99
• Jumbo White Onions 1/2 lb $0.99
• Ginger Root 1 1/2 tablespoons minced $2.99
• Garlic 3 cloves $0.50
• Fresh Jalapeno Peppers 1 pepper $1.29
• Fresh Organic Limes - Each 1 lime $0.79
• Organic Spinach 2 large handfuls $2.49
• coconut milk 1 can
• fish sauce 2 teaspoons
• brown sugar 1 teaspoon
• neutral oil 1 tablespoon
• curry paste 1 to 2 tablespoons
• cooked jasmine rice 2 cups cooked

Instructions

1. Thinly slice 1/2 lb white onion. Halve the 10 oz grape tomatoes. Trim the 8 oz sugar snap peas if needed. Mince 3 garlic cloves and 1 1/2 tablespoons ginger. Thinly slice 1 jalapeno, keeping or removing seeds to control heat. Pick the leaves from 0.5 oz Thai basil. Cut 1 lb chicken thighs into bite-size pieces. Cut 1 lime into wedges.
2. Heat 1 tablespoon neutral oil in a wide skillet or sauté pan over medium-high heat. Add the sliced onion and cook 2 to 3 minutes until it starts to soften. Add the minced garlic, minced ginger, and sliced jalapeno and cook 30 seconds until fragrant.
3. Add the 1 lb chicken thigh pieces, season with about 3/4 teaspoon salt and a little black pepper, and cook 4 to 5 minutes, stirring occasionally, until lightly browned but not fully cooked through.
4. Stir in 1 to 2 tablespoons curry paste and cook for 30 seconds to bloom it in the fat. Add 1 can coconut milk, 2 teaspoons fish sauce, and 1 teaspoon brown sugar. Bring to a brisk simmer.
5. Add the 8 oz sugar snap peas and the halved 10 oz grape tomatoes. Simmer 4 to 6 minutes until the chicken is cooked and the sauce lightly thickens. Stir in 2 large handfuls spinach and half the Thai basil leaves just until wilted.
6. Taste the curry and balance it with juice from 1/2 lime, adding more fish sauce or salt if needed. The finished curry should be savory, lightly sweet, herbaceous, and bright.
7. Spoon 1 cup cooked jasmine rice onto each shallow bowl. Ladle the chicken curry over and around the rice, making sure each serving gets plenty of vegetables and sauce. Scatter the remaining Thai basil over the top and serve with lime wedges on the side for a fresh green finish.