Tuesday, November 20, 2012

Thai Red Chicken Curry - Clean Eating Style

I want to go to Thailand just to eat their food all day everyday that's how much I love it. This dish is incredibly flavorful, easily adaptable, and quick! Curry is one of my go-to recipes when I am in a pinch. Don't let the word curry scare you. Your taste buds will dance with every bite. Try this recipe next time you are ready for a culinary adventure or if your a curry lover like me :)

 
Recipe Rundown:

Serves 3-4

1 1/2 cups brown rice
2 chicken breasts cut into thin strips (Or other protein of choice)
1 bell pepper, large dice
1 small onion, sliced
Other veggies of choice (Green beans, snap peas, potatoes, broccoli)
1 tbs coconut oil
2 tbs red curry paste (I use Thai Kitchen)
1 can light coconut milk- or full fat for a creamier curry
1/2 lime, juice squeezed into the sauce
1/2 tbs fish sauce
1/2 tbs agave
1/2 tsp grated ginger (Tip: I keep ginger in my freezer and just grate off how much I need so I always have ginger on hand)
1/4 cup chopped Thai basil (regular basil works too)
Crushed red pepper (to taste, depending on how much heat you can handle)




1. Rinse rice. Put rice in medium pot with 3 cups of water- I add a dash of olive oil, which makes your pot 10x easier to clean. Bring to a boil then simmer on low and cover. Cook for 30-40 mins or until water is absorbed and rice is tender. Turn of heat and keep covered till serving.

2. While rice is cooking and 1 tbs coconut oil to a large sauce pan. Saute peppers and onion for 3-4 minutes over medium heat.

3. Add ginger and curry paste and cook for another minuter until fragrant. Then add coconut milk, fish sauce, lime and agave. Bring to a simmer.

4. Once simmering add chicken and cook till almost done. Then add the rest of the veggies cook for 2-3 mins. I add vegetables towards the end of the chicken being done so that they still have a crunch. Cook longer if you like yours softer.

5. Season with crushed red pepper to taste and stir in half the basil just before taking off the heat.

6. Serve over rice. Garnish with more basil on top.


3 comments:

  1. This was a wonderful dish....crisp and flavorful with a touch of spice! I'm guessing it would be just as good with shrimp!

    ReplyDelete