Looking to add some new and different flavor into your life? This Thai red curry Chicken and Vegetables is a great place to start.
Servings: 8
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
- 1 tbsp olive oil
- 2 boneless chicken breasts, sliced into 1 in pieces
- 1 medium yellow onion
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 3 carrots, sliced on the diagonal into rounds
- 1 tbsp fresh ginger, grated or minced finely
- 2 cloves garlic, grated or minced finely
- 2 tbsp Thai red curry paste (prefer Thai Kitchen brand)
- 1 (14 oz) can regular coconut milk
- ½ cup water
- 2 cups baby spinach
- 1 tsp sugar
- 1 tbsp low-sodium soy sauce
- 2 tsp lime juice
- **Serve over ½ cup cooked brown rice**
Directions:
- Cook rice according to package instructions, set aside.
- In a large pot, heat olive oil over medium high heat until shimmering.
- Add sliced chicken to hot oil and sauté until chicken is cooked through – about 5 minutes.
- Add onions, bell pepper, and carrots to pan, cook until slightly softened. Add garlic and ginger, sauté for another 2 minutes.
- Add the Thai red curry paste and sauté another 2 minutes. Add coconut milk and water, stir to combine, cook over medium heat for 15 minutes until sauce is slightly reduced. Add spinach, sugar, soy sauce, and lime juice.
- Serve over rice, garnish with fresh cilantro and more lime juice if desired.