This dish is one of my family’s favorite and it’s super easy to make! Spicy and full of colorful vegetables, with the aromatic tastes of ginger, garlic, chili and curry. You can speed up the prep by buying pre-cut veggies, but I love to have everything as fresh as possible. And the vegetables are so beautiful!
This dish can be made easily without chicken for vegetarians and vegans. If you don’t want it spicy, skip the chili. Make rice for the family, but skip it if you want to cut the carbs.
Thai Red Curry with Chicken
- cutting board
- 14 oz brown mushrooms, sliced
- 1 red pepper, cut into thin strips
- 1 orange or yellow pepper, cut into thin strips
- 7 oz broccoli florets (one medium head)
- 2 cups baby spinach leaves, washed
- 20 oz chicken breasts or tenderloins, cut into thin strips
- 2 garlic cloves, finely minced
- 1 tbsp ginger, finely minced (about a 1-inch piece of fresh ginger, skinned)
- 1 red chili pepper, finely minced
- 3 tbsp Thai red curry paste
- 4 tbsp extra virgin coconut oil
- 4 cups full fat coconut milk (2 cans)
- 3 tbsp lime juice
- Warm the wok over medium heat. Once it’s hot, add the coconut oil, garlic, ginger, chili and the curry paste. Stir the mixture as it melts down, and cook until fragrant to bring out all of the flavors, about 6 minutes.
- Turn the heat up to medium high and add the chicken, onion and mushrooms. Stirfry until the chicken is cooked through, about 10 minutes. If necessary add ¼ cup of water if it is too dry.
- Add the peppers, broccoli and spinach leaves and stirfry 5 minutes until the leaves are wilted.
- Add the coconut milk and lime juice. Put a lid over the wok, turn down the heat to medium and let the curry simmer 10 minutes.
- Garnish with peanuts and chopped cilantro or parsley. Serve with cooked jasmin rice (no rice for low-carbers) and optional chili sauce.