Thai Red Curry with Chicken and Vegetables
Servings 6
Equipment
- Large saucepan
- Steamer and Large Pot
- Large Skillet or Wok
Ingredients
- Garlic rice or jasmine rice cooked per instructions
- 1 russet potato peeled and diced
- 1 tbsp of coconut oil
- 1 small yellow onion sliced into thin 2-inch long strips
- 1 red bell pepper sliced into thin 2-inch long strips
- 2 carrots peeled and sliced thinly
- 3 tsp fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp Thai red curry paste
- 1 (14 oz) can of full-fat coconut milk
- 2 chicken breasts cut into very thin bite-sized pieces
- 1½ cups kale leaves chopped
- 1½ tsp brown sugar
- 2 tsp soy sauce
- 1½ tsp rice vinegar
- Fresh Thai basil chopped
- Fresh cilantro chopped
- Sriracha to taste (optional)
Instructions
- Cook the garlic rice or Jasmine rice according to instructions.
- Meanwhile, place a steamer in a pot with water. Heat on high until boiling, then add the potatoes to the steamer, then cover with a lid. Cook for 3-4 minutes or until just fork-tender. Watch carefully so they aren't overcooked.
- 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 the carrot is crisp-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 and rice vinegar. Season with salt to taste. If you want it spicy, add some sriracha to taste.
- Spoon rice into serving bowls, then ladle some curry on top.
- Sprinkle some freshly chopped Thai basil and cilantro on top. Serve and enjoy.