Ingredients :
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 1 tablespoon red curry paste
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless skinless chicken thighs
- 4 cups reduced-sodium chicken broth
- 1 cup coconut milk
- 1 tablespoon cornstarch
- 3 tablespoons lime juice
- Hot cooked rice, for serving
- Chopped peanuts, cilantro and lime wedges for serving
Directions :
- Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
- In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.
