Red Curry Chicken with Vegetables Recipe

While I was doing a Whole30 during January, I missed rice with a vengeance (which I already confessed it in this post). You could wave a fair trade organic dark chocolate bar (my all-time favorite treat) in front of my face and I wouldn’t give it the time of day, but rice? Forgetaboutit. I was liable to shed tears or throw elbows just to lay claim to it.
About three weeks in, I went out for Thai food with a friend and ate my chicken red curry riceless like soup and I basically had a meltdown right in front of her. It’s just not the same without that squishy al dente grain soaking up all the glorious flavor of the aromatic sauce.

The comical part about it, is I’ve only eaten rice once in the two weeks I’ve been off Whole30. I felt pretty amazing during the Whole30 to the extent that I’ve been cautious in adding back foods (well… I did eat a pint of ice cream the first day off and ended up regretting it with a fiery passion, so I’ve been more careful since). When you get that energy boost, fabulous digestion, and can literally feel your body cleaning itself, it makes the whole process worth it. Most people (myself included) will report their relationship with food shifts to where they aren’t seeking comfort at every meal, but are more willing to continue giving their body what makes it feel good.

All of that said, the discussion at hand here is the red curry chicken. This recipe comes together in a FLASH and contains all the comforts of an authentic Thai meal. Even if you’ve never made curry (perhaps especially if you’ve never made curry), this is such a silly-easy approach that it’s nearly impossible to mess up.

From start-to-finish, this is a 45 minute max meal, but will take even less time to prepare if you’re savvy at chopping vegetables. I WILLSAY curry always tastes better the next day (or next two or three days), so if you have the patience, you can make this whole meal a day or two in advance and refrigerate it to allow it to soak up more flavor.

Red Curry Chicken with Vegetables Recipe
I love this recipe! Super easy and super delicious! Is it freezer-friendly, too?

Prep Time 18 minutes
Cook Time 12 minutes

Ingredients

•     1 1/2 tablespoons olive oil or coconut oil
•     2 tablespoons red curry paste
•     1/2 large onion, chopped
•     1 pound chicken breasts sliced into 1/4” slices then 2” pieces
•     1 orange bell pepper thinly sliced then chopped into 2” pieces
•     1 red bell pepper, thinly sliced then chopped into 2” pieces
•     1 small zucchini, sliced
•     1 tablespoon cornstarch
•     4 garlic cloves, minced
•     1 13.5 oz. can quality coconut milk (I like Chaokoh)
•     2 teaspoons freshly grated ginger
•     1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
•     2 tablespoons lime juice
•     2 tablespoon fish sauce
•     2 tablespoons less sodium soy sauce
•     1 teaspoon dried basil
•     1 bay leaf
•     1 tablespoon brown sugar
•     1/4 teaspoon pepper
•     1/4 teaspoon salt more or less to taste
•     sriracha to taste/Asian chili sauce (optional)

Garnish

•     lime zest to taste
•     fresh cilantro
•     fresh basil
•     fresh lime juice

Instructions

1. Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
2. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
3. Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
4. Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

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