Red Curry Chicken

Prepare your aromatics: slice the onion into half-moons, finely chop the Thai chilis, mince the garlic and ginger, and small dice the plum tomato after removing the seeds.

Prepare the chicken by removing the tough tendon from the tenders using a fork. Slice the chicken lengthwise into thin strips.

Season the chicken strips generously with kosher salt and pepper.

In a shallow bowl, season the all-purpose flour with salt and pepper. Dredge the chicken strips in the flour, making sure to shake off any excess.

Heat a wok or large skillet over medium heat. Add some ghee. Working in batches to avoid overcrowding, add the chicken in a single layer and cook untouched for 2 minutes.

With each batch of chicken, add a portion of the minced garlic, ginger, and chilis. Sauté for another minute until the chicken is cooked through. Remove the cooked chicken and aromatics from the wok and set aside. Repeat with the remaining chicken.

Once all chicken is cooked, add a bit more ghee and avocado oil to the wok if needed. Add the sliced onions and sauté until they begin to soften.

Add the remaining minced garlic, ginger, and chilis to the onions and sauté until fragrant. Then, add the garam masala, tomato paste, and red curry paste. Stir and cook for about 45 seconds until caramelized.

Add the diced tomatoes and the unsweetened coconut milk. Stir to combine and season the sauce with kosher salt and pepper.

Bring the sauce to a boil, then reduce the heat to a simmer.

Return the cooked chicken to the wok and stir to coat. Let it simmer in the sauce for 2-3 minutes to heat through.

Turn off the heat. Add a few strips of lime peel and a squeeze of fresh lime juice. Stir to combine.

Serve the red curry chicken over cooked rice, garnish with fresh cilantro and a lime wedge. Enjoy with naan bread on the side.