Red Thai Curry

Name: Red Thai Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, thinly sliced; 2 large carrots, sliced; 1 medium zucchini, sliced; 1/2 red bell pepper, sliced; 1/2 medium onion, chopped; 1 cup coconut milk; 1/2 cup low sodium chicken broth; 3 tbsp Thai red curry paste; 1/2 tbsp fish sauce; 1/2 tbsp olive oil; 1/2 tbsp coconut sugar; 1/2 tbsp arrowroot flour; 1/4 cup Thai basil leaves, chopped; 2/3 cup Lundberg Organics Brown Jasmine Rice

User Reviews

4.6

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
391 kcal
Course
Main Course
Cuisine
Asian

Red Thai Curry

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 lb chicken breast, thinly sliced
2 large carrots, sliced (150 grams)
1 medium zucchini, sliced (120 grams)
1/2 red bell pepper, sliced (90 grams)
1/2 medium onion, chopped (50 grams)
1 cup coconut milk (add more for a saucier curry)
1/2 cup low sodium chicken broth (4 oz)
3 tbsp Thai red curry paste (1.5 oz)
1/2 tbsp fish sauce (0.25 oz)
1/2 tbsp olive oil (0.25 oz)
1/2 tbsp coconut sugar (6 grams)
1/2 tbsp arrowroot flour (4.5 grams)
1/4 cup Thai basil leaves, chopped
2/3 cup Lundberg Organics Brown Jasmine Rice (120 grams)

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Instructions

Cook rice according to package directions.
Heat olive oil in a large skillet or pot with flat sides over medium-high heat. Add onion and sauté until fragrant and tender. Add red curry and mix to coat onions.
Add sliced chicken breast and mix, then add carrot slices. Sauté for 3-4 minutes or until chicken is partly cooked through, then add ¾ cup coconut milk and chicken broth. Bring to a boil.
While mixture is coming to a boil, whisk the remaining ¼ cup coconut milk with arrowroot flour. Pour into the skillet and mix well. Lower heat to a simmer for 5 minutes.
Add zucchini, pepper, fish sauce, coconut sugar and basil leaves. Simmer for another 5 minutes and remove from heat. The residual heat will continue to soften the vegetables before serving over rice.

Notes

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Nutrition Information

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Calories 391kcal (20%) Carbohydrates 37g (12%) Protein 32g (64%) Fat 14g (22%) Cholesterol 65mg (22%) Sodium 584mg (24%) Potassium 318mg (9%) Fiber 4g (16%) Sugar 7g (14%)