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Chicken that curry in a bowl served with rice with lime and cilantro on the side of the bowl.

Thai Red Curry

Mikayla Athena
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Servings 4 servings

EQUITMENT

  • Large Pot
  • Knife
  • Cutting Board

INGREDIENTS
  

  • 1 tbsp avocado oil
  • 1 chicken breast sliced into 1/4" by 2" pieces
  • 1 yellow onion sliced thin
  • 2 bell peppers sliced thin
  • 4 tbsp red curry paste
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 2 tsp grated ginger or 1/2 tsp granulated
  • 4 garlic cloves or 1 tsp granulated
  • 13.5 oz can coconut milk full fat
  • 1 tbsp arrowroot powder or cornstarch
  • 1 tbsp Thai sweet chili sauce
  • 2 tbsp coconut aminos or soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp lime juice whole lime
  • 1 tbsp honey raw & unfiltered
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Garnish cilantro, basil & lime wedge

DIRECTIONS
 

  • Chop the vegetables and prep all ingredients, making them ready to add as you cook.
  • Heat oil over medium heat, add chicken, and cook until no longer pink, stirring occasionally.
  • Add onion, bell peppers and red curry paste to the pan, stirring to coat the chicken evenly. Sauté until the vegetables soften and cook down. Stir in ginger and garlic, cooking until fragrant.
  • Pour in half of the coconut milk, stirring to combine. Next, mix the remaining coconut milk in the can with 1 tablespoon of arrowroot until smooth, then add it to the skillet along with all remaining ingredients (except garnishes).
  • Bring curry to a boil, then reduce to a simmer for about 10 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
  • Garnish with additional basil, fresh cilantro and lime wedges. Serve with rice noodles or rice. Enjoy!

NOTES

If you desire a thiner curry or more of a soup consistency you can fill the can up half way and add in the water with the rest of the ingredients.
The longer you simmer, the softer the veggies become, while also allowing the flavors to develop and blend beautifully.
This recipe is not specifically meant for celiac individuals. Instead this is meant for gluten sensitive individuals. Celiac individuals need to take extra precautions. This recipe is not meant for vegan individuals, instead for dairy sensitive individuals.
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NUTRITION

Serving 4people | Calories 245kcal | Carbohydrates 24.19g | Protein 13.43g | Fat 11.51g | Saturated Fat 3.96g | Trans Fat 0g | Cholesterol 48.28mg | Sodium 1378.8mg | Potassium 690.71mg | Fiber 6.03g | Sugar 13.26g | Vitamin A 193.43IU | Vitamin C 109.24mg | Calcium 250.44mg | Iron 3.06mg
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