Spicy Thai Chicken

Updated at: Thu, 17 Aug 2023 09:45:22 GMT

Step 1

1. Slice peppers into strips, zucchini into rounds, and chicken thighs into bite-sized strips, about 1 1/2 inch in length.

Step 2

2. In a large stock pot with lid, add light oil, sesame oil, minced garlic, minced ginger, minced lemongrass, curry paste, 1/2 tsp white pepper, and 1 tbsp salt. Heat on meidium/medium-high until the spices become fragrant and begin to sizzle.

Step 3

3. Add chicken and fish sauce, stirring to coat with the spice paste. Cover pot with lid and cook for 7-10 minutes, or until the chicken has mostly cooked through.

Step 4

4. Add coconut milk, dried Thai basil, gochugaru/red pepper flakes, garlic powder, garam masala, remaining 1/2 tsp white pepper, and remaining 1 tbsp salt. Bring to a boil, stirring until all lumps of coconut cream have dissipated, about 30 seconds.

Step 5

5. Add vegetables, stir gently to coat with coconut sauce, and cover pot with lid. Boil covered for 10 minutes.

Step 6

6. Remove lid and reduce heat to medium-low/low. Let simmer uncovered for 20-25 minutes, stirring occasionally to prevent burning on the bottom.

Step 7

7. Meanwhile, add frozen cauliflower to a steamer basket over a separate pot of water. Add lime juice and lime zest on top of the frozen cauliflower (so that any juice or zest that misses the cauliflower falls into the water below), cover, and bring to a boil. Let steam for 10-15 minutes, or until fork-tender and fragrant.

Step 8

8. When finished, remove both from heat and stir the lime cauliflower and cilantro gently into the curry, taking care not to break up the florets. Serve with white rice, additional lime juice, and additional cilantro.

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