Red Curry Chicken

 Recipe From: Laura

Fire up a skillet for curry in a hurry!  Nutritious fresh veggies, creamy coconut milk with fresh aromatics, and tender juicy chicken unite for a comforting authentic international cuisine that will rival any Thai restaurant dish. 

 How we luv Thai food… just let me count the ways.  This is a well-beloved dish my family devours!  A plethora of my Thai recipes are found here on our family blog but this one is made with red curry paste in a jar & simpler….. that is, prep work for the veggies goes faster with the use of a quick chop food tool (ie: nicer dicer) or food processor……Or put the munchkins to work. 😊 Serve with white or brown rice. Enjoy!

 

·         1 (14-ounce) can full-fat coconut milk

 

·         1 red bell pepper, cut into matchsticks

 

·         1 small Japanese eggplant, peeled and chopped

 

·         3 tablespoons red curry paste (I like ‘Thai Kitchen’ brand found in Asian section at store)

 

·         3 cloves garlic, minced

 

·         1 Tbsp fresh ginger, peeled and grated

 

·         1 small zucchini squash, chopped

 

·         1 small yellow squash, chopped

 

·         1 carrot shredded

 

·         1-2 large chicken breasts, sliced into strips

 

·         2 tsp fish sauce

 

·         ¼ c. - 1/2 c. chopped onion, optional

 

·         1/4 teaspoon red pepper flakes, optional

 

·         1/4 teaspoon sea salt to taste

 

Instructions

1.  Heat ¼ cup of the canned coconut milk over medium-high heat in a large skillet or wok. Add the bell pepper, eggplant, and onion (optional). Cover and cook for 3 minutes, stirring occasionally.

2.  Add the remaining coconut milk, garlic, ginger, and red curry paste and bring to a full boil.

3.  Reduce the heat to medium, and add the yellow squash, zucchini, carrot, sliced chicken, fish sauce, red pepper flakes, and sea salt. Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is cooked through and vegetables have reached the desired doneness.

4.  Serve with cauliflower rice, sesame seeds, and fresh chopped cilantro.

5.  Add 1/2 yellow onion, if desired

6.  Use green curry paste or yellow curry paste instead of Thai red curry paste if you want to change up the type of curry.

7.  Incorporate your favorite vegetables, such as carrot, broccoli, cauliflower, etc.

8.  Substitute beef, pork, or shrimp for chicken, or use chicken thighs instead of breasts.

 

Jazz it Up with Optional Adaptations:

 

·         Add bell peppers, broccoli, cauliflower, bok choy, cherry tomatoes, butternut squash, green beans, or sweet potato if you like them.

 

·         Incorporate fresh Thai basil or a little brown sugar or palm sugar for some sweetness.

 

·         Replace the chicken breasts with chicken thighs if you prefer.

 

·         If you can find kaffir lime leaves at your local grocery store, be sure to add some in!

 

·         Use green curry paste or yellow curry paste instead of red curry paste to change the type of curry.

 

·         Lemongrass paste is an amazing addition to Thai red chicken curry! If you have some on hand, add 1 to 3 tablespoons, to your personal taste.

 

·         If you don’t keep fish sauce on hand, you can replace it with soy sauce 4 the umami flavor. But I recommend using fish sauce if possible.

 

·         Serve with your choice of vegetable-based rice such as broccoli rice, cauliflower rice, or sweet potato rice.

 

·         Substitute beef, pork, or shrimp for the chicken.

 

·         Add another can of full fat coconut milk for more sauce.

 

·         If you prefer a more watery consistency for the creamy red curry sauce, add 1/2 cup to 1 cup of chicken stock.