Thai Red Chicken Curry In Under An Hour

• 4 large fresh organic chicken breasts -sliced or cubed
• 11 Ounce bottle Trader Joe's Thai Red Curry Sauce
• 6 oz can Hunts tomato paste
• 1 tbsp Bottle Thai Kitchen Red Curry Paste
• 12 oz bag Trader Joe's Organic Snow Peas ( be sure to spend a few minutes and pull the stringy floss like spine out of each one before cooking, trust me on this)
• 14 oz can Savoy Coconut Cream
• 1 or 2 whole Jalapenos De-seeded and batonne sliced
• 1 Organic Red Bell Pepper De-seeded and batonne sliced
• 1 tbsp palm sugar
• 1 tsp minced garlic
• 3 sliced small shallots
• 3 diced green onions
• 1 cup sliced white mushrooms
• 2 stalks celery - Bias sliced
• 4 sprigs of fresh cilantro- chiffonade cut
• 1 sprig fresh sweet or Thai Basil
• 1 oz fish sauce
• 1 oz lime juice (* kaffir lime leaves are best, but hard to find- see note below)
• 4 tbsp olive oil
• 3 cups chicken broth
• 1 cup basmatti rice

1. Prep all your ingredients first and have in a couple big bowls as once this starts it goes fast. Have your cans open also.
2. In Bowl one have your celery,bell pepper jalapeno,green onions,snow peas,ginger, and lemongrass pieces (if using squeeze puree instead, wait till later to add puree) all cut and ready.
3. In bowl two have mushrooms,cilantro as these will over cook if put in too early.
4. In Rice cooker add rice and 2 cups chicken broth and start the rice cooker. stir rice a couple times while cooking to keep fluffed and prevent burning on bottom.
5. In a large wok style pan heat some olive oil to very hot, add tomato paste and thai red curry PASTE and stir fry for a few minutes till little pools of red oil form, Dont burn it!!! if you burn the paste mix, throw it out and start over, burnt curry is very bad tasting!
6. now add garlic and fry 30 more seconds then add chicken and shallots and stir fry till chicken is partially cooked. Reduce heat to medium, add 1 cup chicken broth and return to simmer to finish cooking chicken, about 5 to 8 minutes, now add all of bowl one's ingredients, mix and add Trader joe's thai curry SAUCE, coconut cream, fish sauce, and palm sugar,and if using lemongrass puree add that now, return to active simmer, stirring often.
7. When rice cooker signals rice is done, In your wok pan now add contents of bowl 2 and lime juice. let it cook a couple of minutes more while you spoon up the rice into bowls, now add a couple ladles of curry mixture over the rice, tear up some basil leaves and sprinkle on top and serve.
8. Thank you and hope you enjoy it!

fresh organic chicken breasts, curry sauce, tomato paste, kitchen red, snow, savoy coconut cream, red bell pepper, sugar, garlic, shallots, green onions, white mushrooms, stalks celery, sweet, fish sauce, lime juice, olive oil, chicken broth, basmatti rice

Taken from www.epicurious.com/recipes/member/views/thai-red-chicken-curry-in-under-an-hour-52471951 (may not work)