Red Curry Chicken with Vegetables
Vegetable loaded Red Chicken Curry is so quick and easy to make and oh so satisfying to eat!
Servings: 4 Servings
Calories: 639kcal
Ingredients
- 1 14-ounce can full-fat coconut milk
- 1 red bell pepper cut into match sticks
- 1 small Japanese eggplant peeled and chopped
- 3 tablespoons red curry paste
- 3 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 1 small zucchini squash chopped
- 1 small yellow squash chopped
- 1 large chicken breast sliced into strips
- 2 tsp fish sauce
- 1/4 teaspoon red pepper flakes optional
- 1/4 teaspoon sea salt to taste
Instructions
- Heat ¼ cup of the canned coconut milk over medium-high heat in a large skillet or wok. Add the bell pepper and eggplant. Cover and cook for 3 minutes, stirring occasionally.
- Add the remaining coconut milk, the garlic, ginger, red curry paste and bring to a full boil.
- Reduce the heat to medium, and add the yellow squash, zucchini, sliced chicken, fish sauce, red pepper flakes, and sea salt. Cover and cook 10 to 15 minutes, stirring occasionally, until chicken is cooked through and vegetables have reached desired doneness.
- Serve with cauliflower rice, sesame seeds, and fresh chopped cilantro.
Notes
Add 1/2 yellow onion and/or 3 cloves garlic if desired
Use green curry paste or yellow curry paste instead of Thai red curry paste if you want to change up the type of curry.
Incorporate your favorite vegetables, such as carrot, broccoli, cauliflower, etc.
Substitute beef, pork, or shrimp for chicken, or use chicken thighs instead of breasts.
Nutrition
Serving: 1of 2 | Calories: 639kcal | Carbohydrates: 18g | Protein: 43g | Fat: 40g | Fiber: 4g | Sugar: 13g