Thai Red Chicken Curry

Ingredients

Serves 8

• 4 Chicken Breasts
• Olive Oil
• 1 Medium White Onion, Sliced
• 3 Tablespoons Freshly Crushed Garlic
• 4 Heaping Teaspoons Thai Red Curry Paste
• 8 oz Mushrooms, Quartered
• 2 Cans Coconut Milk
• Zest and Juice of 1 Lime
• 1 Can Baby Corn, Cut Into Thirds
• 8 oz Green Beans, Halved Lengthwise
• 8 oz Broccoli
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Palm Sugar (or Brown Sugar as a Substitute)

Method

1. Prepare the Grill: Set up your COBB Grill and light a CobbleStone. Wait a few minutes until it turns grey. If using briquettes, prepare them instead. Place the Wok and Dome Lid on the COBB Grill and heat for at least 5 minutes.

2. Cook Aromatics: Add olive oil, sliced onions, and crushed garlic to the Wok. Cover with the Dome Lid and let the mixture cook, stirring every few minutes until the onions and garlic are softened.

3. Add Curry Paste: Mix in the Thai red curry paste with the onion and garlic. Cook for a couple of minutes to blend the flavors.

4. Incorporate Liquids and Seasonings: Add coconut milk, soy sauce, fish sauce, palm sugar (or brown sugar), lime zest, and lime juice. Stir until the curry paste is fully incorporated and smooth.

5. Add Main Ingredients: Add the chicken breasts, mushrooms, baby corn, and green beans. Ensure all ingredients are well coated with the curry sauce. Cover with the Dome Lid and stir every 15 minutes.

6. Finish Cooking: After 45 minutes, add the broccoli. Cover again and cook for an additional 15 minutes.

Serving Suggestion

Serve this delightful Thai Red Chicken Curry over steamed rice or with noodles. Garnish with toppings such as cilantro, peanuts, fresh chilis, and a lime wedge for an extra burst of citrus flavor.