Easy Thai Red Curry

4 servings

prepCook basmati rice in 3 cups water according to package instructions; set aside
1 tablespoon / 15 ml canola oil	Heat oil, sear chicken, shallots, garlic	Simmer with coconut milk 10–15 min	Add broccolini, cook 3 min	Finish with greens, cilantro, lime juice
1 1/2 pounds / 680 g boneless skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 shallots, minced
3 cloves garlic, minced
3 tablespoons / 45 g red curry paste	Stir in curry paste and ginger
1 tablespoon / 15 g freshly grated ginger
1 13.5-ounce / 400 ml can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons / 10 g chopped fresh cilantro leaves
2 tablespoons / 30 ml freshly squeezed lime juice

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