Careme

Ingredients

• Boneless Skinless Chicken Thighs 1 lb, cut into 1 1/2-inch pieces 4.49
• Kroger® Cut and Peeled Baby Carrots 8 oz, halved lengthwise if thick 1.99
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Simple Truth Organic® Baby Spinach BIG DEAL! 4 oz 5.00
• Jumbo Yellow Onions 1/2 lb, sliced thin 1.49
• Garlic 3 cloves, minced 1.50
• Ginger Root 1 tablespoon, peeled and grated 4.99
• Fresh Organic Limes - Each 1 1.29
• Simple Truth Organic® Thai Basil Container a small handful, optional 2.79
• FREE RANGE CHICKEN BROTH FAT FREE - SIMPLE TRUTH ORGANIC - 32 OZ 1 cup 1.79
• Pantry item: red curry paste 2 to 3 tablespoons
• Pantry item: coconut milk 1 can, about 13 to 14 oz
• Pantry item: neutral oil 1 tablespoon
• Pantry item: fish sauce or soy sauce 1 tablespoon
• Pantry item: brown sugar 1 teaspoon
• Pantry item: jasmine rice 1 cup
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml 8.99

Instructions

1. Rinse 1 cup jasmine rice and cook it with 1 1/4 cups water according to package or standard stovetop method. Keep covered and warm while you make the curry.
2. Cut 1 lb boneless skinless chicken thighs into 1 1/2-inch pieces. Slice 1/2 lb yellow onion, mince 3 garlic cloves, grate 1 tablespoon ginger, halve 8 oz baby carrots lengthwise if thick, and measure 8 oz sliced mushrooms and 4 oz baby spinach. Cut 1 lime into wedges and set aside. If using Thai basil, pick a small handful of leaves.
3. Heat 1 tablespoon neutral oil in a wide pot or deep skillet over medium heat. Add the sliced yellow onion and cook for 3 to 4 minutes until softened and lightly golden at the edges.
4. Add the 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 to 3 tablespoons red curry paste. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly in the oil.
5. Add the chicken thigh pieces and stir to coat them in the curry paste. Cook for 3 to 4 minutes until the chicken loses its raw exterior but is not fully cooked through.
6. Pour in 1 can coconut milk and 1 cup chicken broth. Add the 8 oz carrots, 8 oz mushrooms, 1 tablespoon fish sauce or soy sauce, and 1 teaspoon brown sugar. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through, the carrots are tender, and the broth has reduced to a silky curry consistency.
7. Stir in the 4 oz baby spinach and cook just until wilted, about 1 minute. Squeeze in a little juice from the lime to brighten the sauce. Taste and adjust with more fish sauce, soy sauce, or lime as needed.
8. Spoon the rice into 2 wide bowls. Ladle the curry beside and partially over the rice so the grains stay visible. Top with Thai basil if using and serve with the remaining lime wedges for a fresh finish and a bright green garnish.