Thai Red Curry Chicken & Vegetables Stir Fry
If you’re anything like me and sometimes just really get a craving for hot and spicy Thai food, or any type of Asian food but don’t have the time or energy to go out shopping for ingredients you don’t always need on hand, I’ve got a great recipe for you. It’s quick, easy, doesn’t require a whole lot of ingredients and has one special ingredient that makes life a whole lot easier. 
‘And it’s healthy, too: broccoli, carrots, celery, garlic, onion, cilantro. 
Boneless, skinless chicken tenders (or you could use beef instead). 
Most of the flavoring comes from this Thai Red Curry Simmer Sauce by Saffron Road, which takes the dish up a whole other notch. 
I like to slice my veggies on an angle for this type of dish- they cook nicely and it looks nice, too. 
You can start out by using any type of oil you like, but for an authentic flavor, I would use either sesame oil or extra virgin coconut oil, if you have it. 
If not, just use a neutral oil like grapeseed oil so that it doesn’t overpower the dish and its other flavors. Start out by sautéeing the onion and celery in the oil, then gradually adding the carrots, chopped broccoli and the chicken, which needs to brown. 
Medium to high flame is recommended. 
Then add any dried herbs and spices you like- I added black pepper and basil, but white pepper and ginger would be nice, too. 
Next, the objective is to brown the chicken well. 
Then grab one packet of the Thai Red Curry Sauce. 
And pour it on…but again, only after the chicken has browned. 
Go ahead and use the whole packet- it’s going to be delicious. 
Add a little bit of the Saffron Road’s Traditional Chicken Broth (halal), too. It’ll help keep the dish moist. 
Cover and cook on low for about 15-20 minutes. That should give you enough time to chop up some cilantro and cut wedges of lime. 
And make a little rice to go with the dish, served while it’s piping hot. 
Now I’m hungry.
