Thai Red Curry with Chicken and Vegetables
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Course
Main Course
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Cuisine
Asian
Thai Red Curry with Chicken and Vegetables
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 cup jasmine rice rinsed and cooked per instructions
- 1 russet potato peeled and diced
- 1 tbsp coconut oil
- 1 onion sliced into thin 2-inch long strips, small sweet yellow
- 1 red bell pepper sliced into thin 2-inch long strips
- 2 carrot peeled and sliced thinly
- 3 tsp ginger grated, fresh
- 2 cloves garlic minced
- 2 tablespoons Thai red curry paste
- 1 can 14 ounces full-fat coconut milk
- 2 chicken breast cut into very thin bite-sized pieces
- 1½ cups kale leaves chopped
- 1½ tsp brown sugar
- 2 tsp soy sauce
- 1½ tsp rice vinegar
- Thai basil chopped, fresh
- cilantro chopped, fresh
- sriracha to taste (optional)
Instructions
- Cook the rice in a large saucepan per instructions.
- While the rice is cooking, place a steamer in a large pot with water. Heat on high until boiling, add the potatoes to the steamer then cover with a lid. Cook for 3-4 minutes or until, just fork tender. Watch carefully because you don't want them to over-cook!
- While the rice is cooking and the potatoes are steaming, heat the oil in a large deep-sided skillet or wok. Once the oil is hot, add the onion and cook, stirring often, for 2 minutes.
- Add the bell pepper and carrot then cook, stirring often, for 3 minutes, or until carrot is fork-tender.
- Add the ginger and garlic to the skillet and cook, stirring constantly, for 1 minute.
- Add the thinly sliced chicken, kale, steamed potatoes, red curry paste, coconut milk, water, and sugar to the pan; mix well. Bring to a simmer over medium heat until the chicken is cooked through and the veggies and kale are cooked to your liking, about 5-7 minutes.
- Remove the curry from the stove and stir in the soy sauce, rice vinegar, and season with salt, to taste. If you want it spicy, add some sriracha, to taste, too!
- Spoon rice into serving bowls, then ladle some curry on top. Sprinkle some freshly chopped Thai basil and cilantro on top. Serve and enjoy.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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