Thai Red Curry with Chicken and Vegetables
June 16, 2020
: About 4
: 30 min
: 30 min
: 1 hr
: Easy
Thai food is one of my favorite types of cuisines. When I visited Thailand several years ago, I actually went to cooking school for a day and it was one of my most favorite days while there. This Thai Red Curry with Chicken and Vegetables dish is so good! It's packed with tons of flavor and spice. It's bold, creamy, rich and sure to satisfy. You could very easily swap out the chicken for shrimp or scallops and use whatever vegetables you have on hand. I like to serve this dish with basmati rice and garnish it with fresh cilantro and a squeeze of fresh lime juice.
Ingredients
- 1 Cup Cooked Basmati Rice
- 2 TBS Canola Oil
- 1 Large Shallot, sliced
- 3 Cloves Garlic, minced
- 1 Medium Red Bell Pepper, sliced
- 1 Large Zucchini, cut in half lengthwise then sliced into half circles
- 2 inch Piece of Fresh Ginger, peeled and minced
- 1 lb. Chicken Breast, cut into 1 inch cubes
- Salt and Pepper to taste
- 4 TBS Red Curry Paste
- 1-16 oz. Can Unsweetened Coconut Milk
- 2 TBS Soy Sauce
- 3-4 Dashes Fish Sauce (optional)
- 3 Green Onions, sliced
- 2 Limes, juiced
- Fresh Cilantro, for garnish
- Lime Wedges, for garnish
Directions
- Step 1 Cook rice according to package directions, set aside
- Step 2 Season cut chicken with salt and pepper, set aside
- Step 3 Heat oil in heavy skillet on medium-low heat and add shallots, garlic, bell pepper, zucchini and stir to combine
- Step 4 Add seasoned chicken breast and ginger, stir
- Step 5 Add red curry paste, stir to combine
- Step 6 Add coconut milk, soy sauce and fish sauce and stir to combine
- Step 7 Add green onions and lime juice, stir and simmer for about 20-30 minutes or until chicken is fully cooked
- Step 8 Serve with basmati rice and garnish with fresh cilantro and lime wedges
Love this recipe
Yay! I hope you make it soon.