There’s nothing that’s more comforting than a spicy, rich, and delicious Thai Red Curry. This recipe is 100% foolproof, quick, and absolutely delicious. It keeps well in the fridge during the week and also freezes exceptionally well. This recipe can also be customized based on your taste and dietary preferences. Feel free to change up the veggies, add more protein, or tone down the spice – it’s all up to you! You can’t go wrong.
RED CURRY CHICKEN
- Servings: 5
- Time: 30 mins
- Difficulty: Easy
- 2 Carrots, Sliced or Matchsticks
- 1/2 Red Bell Pepper, Sliced
- 1/2 Yellow Bell pepper, Sliced
- 1 Zucchini, Strips
- 1 Broccoli Crown, Roughly Chopped
- Handful of Snap Peas, Roughly Chopped
- Handful of Fresh Thai Basil
- 2 Teaspoons of Canola Oil
- 2 Cloves of Garlic, Minced
- 1 Teaspoon Ginger, Minced
- 3 Boneless, Skinless Chicken Breasts in Cubes (Can be increased or omitted)
- 4.5 Tablespoons Red Curry Paste*
- 2 400 mL Cans of Light Coconut Milk
- 1 Teaspoon of Fish Sauce (Optional)
- 1 Teaspoon of Sugar
- Chop vegetables and meat.
- Cook garlic and ginger in 1 teaspoon of oil over medium heat until fragrant.
- Add Chicken and cook fully. Once cooked, remove chicken and set aside.
- Cook red curry paste in 1 teaspoon of oil over medium heat for approximately 2-3 minutes. Add coconut milk, fish sauce, and sugar.
- Add chicken and veggies and bring to a boil.
- Once boiled, add Thai basil, stir, and remove from heat.
Vegetables should be cooked but not overly soggy. Depending on the brand of coconut milk that you use, your sauce may appear thin. There’s no need to add any thickening agents as the coconut milk will thicken naturally as it cools.
*This recipe is spicy. To tone down ths spice, decrease the amount of curry paste.
Nutritional Info (Per Serving): 314 Cal | 20 g Carb | 14 g Fat | 27 g Protein
