• Marinade
  • 2 chicken breasts, thinly sliced into bite size pieces (make sure it’s very thin)
  • 1 teaspoon fish sauce
  • 1 teaspoon rice vinegar
  • 4 tablespoons water
  • Red Curry Sauce
  • 2 garlic cloves, roughly chopped
  • 1 small onion, sliced
  • 3 tablespoons peanut oil
  • 3 tablespoons sweetened condensed milk
  • 4 tablespoons red curry paste
  • 2 teaspoons fish sauce
  • 4 PC Black Label Kaffir Lime Leaves
  • ½ teaspoon turmeric
  • ½ teaspoon chili flakes
  • 1 teaspoon freshly grated ginger
  • 3 cups water
  • 1 cup full fat coconut milk
  • 1 tablespoon creamy peanut butter
  • 2 eggs, slightly beaten
  • Garnishes - crushed peanuts, sliced limes, diced purple cabbage, cooked udon noodles, chopped cilantro or parsley
  1. Take thinly sliced chicken breast and place in a bowl or zip bag with marinade. Set aside while you’re making the curry sauce.
  2. Add 3 tablespoons of oil in a pot and set the burner on your stove to medium heat.
  3. Once the pot is hot, add in the onions and sauté them until they are translucent, then add the garlic and cook it for 1 more minute until fragrant.
  4. Add in the red curry paste and sauté for 1-2 minutes. It may stick to the bottom of the pan but that’s fine.
  5. Add the coconut milk and gently scrape the bottom of the pan to get all the red curry paste to blend with the coconut milk.
  6. Add in the water, condensed milk, peanut butter PC Black Label Kaffir Lime Leaves, turmeric, chili flakes and stir until everything is thoroughly combined. Swirl the mixture and drop in the eggs in a steady stream.
  7. Simmer on low heat for 20-30 minutes.
  8. Adjust the heat back to medium low heat
  9. Add in the chicken and cook for 5-8 minutes or until it is cooked all the way through.
  10. Add in the fish sauce at the very end and adjust it to your taste as it’s very salty.
  11. Remove from heat when it is done, remove the PC Black Label Kaffir Lime Leaves and garnish it with toppings of your choice and serve it with rice, noodles or anything your heart desires.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2018/12/17/spicy-thai-red-curry-chicken-with-kaffir-lime-leaves/