One of my favorite lazy night, take out foods is Thai. And one of my Thai dishes is red curry chicken. I’ve been wanting to try to make this dish for a while, and finally got the chance.
Ordinarily, I would have used different veggies, like zuchinni, bell peppers, and/or carrots. But…I had broccoli and asparagus on hand, so that’s what went into the wok! The taste ended up being a little bit mellow for my palate, but the picky hubby loved it!
Prep: 15 min
Cook: 20 min
1 Tbsp coconut oil (or olive oil)
1 can light coconut milk
1 clove garlic, crushed
1 lb skinless, boneless chicken breast, cut into pieces
1 – 1 ½ Tbsp Thai red curry paste
3 cups mixed veggies of your choosing (ex. Zucchini, bell pepper, carrots, onion, etc.)
1 tbsp cornstarch
2 tbsp chopped cilantro
1. Heat the oil in a large skillet or walk over medium heat. Add garlic and chicken and cook for about 5 minutes, stir occasionally.
2. Mix in the vegetables, cook for several more minutes.
3. Dissolve the cornstarch and curry paste in the coconut milk, then pour into the skillet. Bring to a boil, and then simmer for 5-10 minutes. Stir in the cilantro right before serving.
Note: Use more or less curry paste according to taste. Some curry pastes are a little bit stronger than others. I used 1 tbsp and then added ½ tbsp more because the taste was a little to mellow.