A little spicy, definitely savory, a touch of sweet, full of veggies and really healthy is what`s on the menu today. What I`m talking about is Red Thai Curry Chicken & Vegetables. Really simple to make and so much flavor it`s just pretty awesome! The other nice thing here is it`s really versatile. Feel free to change any of the vegetables for something else. Use shrimp or fish instead of chicken or leave out completely for a vegetarian option. Complimenting this I am serving it on a bed of Cauliflower Rice for those extra vegetables which can be found here.
Here`s what you`ll need: 2-3 Servings
1 lb Chicken Breasts-1/2 inch cubed
1/2 Onion-rough chop
1 Carrot-sliced on the diagonal
2 Celery Stalks-sliced on the diagonal
1/2 Cup Hericot Verts-1 inch pieces
1 Zucchini-1/2 inch cubes
Bell Pepper-1/2 cup each red & yellow 1/2 inch cubes
Ginger-2 Tbls minced
Garlic-2 cloves minced
Coconut Milk-1 15oz can
Red Thai Curry Paste-1-2 Tbls depending on your spice level
Gluten Free Oyster Sauce or Soy Sauce-1 Tbls optional
Fresh Basil, Cilantro & Chives-2 Tbls each chopped
1 Lime- Juiced
Heat olive oil in a large saute pan or wok over medium heat. When hot add the onions & carrots, give a stir and cook for 1-2 minutes. Add the garlic and ginger, cook until fragrant, about a minute.
Add in the Red Thai Curry Paste, stir and cook for a couple minutes more.
Add the can of Coconut Milk as well as the Oyster or Soy Sauce if using, stir and bring to a simmer.
Add the chicken breast and cook for about 3 minutes.
Add in the rest of the vegetables, give a stir and continue cooking for 3-4 more minutes.
Add 2/3`s or so of the fresh herbs saving the remainder to garnish. Add the lime juice. Ready to plate.
Serving this on a bed of Cauliflower Rice.
Spoon or ladle the meat, veggies and sauce over the Cauliflower Rice & garnish with the remaining fresh herbs. Serve & enjoy!!