Looking to add some new and different flavor into your life? This Thai red curry Chicken and Vegetables is a great place to start.
Prep time: 20 minutes
Cook time: 20 minutes
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**
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.
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