Description
Ingredients
Units
- 1 pound chicken breast, thinly sliced (or make crispy tofu, or see list of protein options above)
- 1 pound of zucchini or summer squash, sliced
- 1 cup onion, sliced
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 2–3 tablespoons red curry paste
- 13.5 oz, 1 can of coconut milk
- 1/2 cup water or chicken stock, more as needed
- 2 tablespoons brown sugar, more to taste
- 1 1/2 –2 tablespoon fish sauce
- 3 kaffir lime leaves, thinly sliced (about 1 tablespoon)
- 1 cup fresh Thai basil
Instructions
- Add the curry paste and half the coconut milk to medium-high heat in a medium-large stock pot. Break up the curry paste, stir well with the coconut milk, and cook until bubbles form and the sauce thickens. (Around 2 minutes.)
- Add the chicken, chicken stock and the rest of the coconut milk, and cook for 5-6 minutes or until the chicken is cooked. Stir a few times. The sauce will reduce quite a bit at this point. Feel free to add 2-3 tablespoons more water or stock if it gets too thick.
- Add the vegetables, onion, bell peppers, tomatoes, and zucchini, and loosen with more water if needed. Turn the heat to medium and cook for 4-5 minutes until the veggie’s desired doneness.
- Add fish sauce, sugar, and kaffir lime leaves, stir, and cook for 2 more minutes. Carefully sample the curry sauce and season as needed with more fish sauce and sugar. Add more curry paste for extra spice or flavor. Adjust until happy.
- Turn the heat off, add basil, stir well, and let cool for a few minutes before serving.
- Best served with jasmine, brown, or basmati rice. Leftovers will keep up to 4 days in the fridge.
Notes
- If making with crispy tofu- add it in at the end just to gently warm through.
- If using homemade curry paste, the sauce will not be as bright as the store-bought paste. It has more of a creamy yellow color rather than the red color. A few red peppers are used for the red color, but they will still taste great!
- If leaving out the tomatoes, add a squeeze of lime juice.
- Potatoes are great for this recipe, especially the softer and smaller potatoes like gold, yellow or red varieties.
- Sweet potatoes are also great, but be sure to add 4-5 minutes of cooking time if using the more firm potatoes.
- Pumpkins and squash are amazing for this recipe! Use kabocha, acorn, butternut squash, and spaghetti squash. Add a few extra minutes of cooking if using a more firm pumpkin or squash. Use a fork to test and ensure a fork can easily poke through the flesh.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 428
- Sugar: 10.3 g
- Sodium: 818.7 mg
- Fat: 26 g
- Saturated Fat: 19.1 g
- Carbohydrates: 19.2 g
- Fiber: 2 g
- Protein: 31.5 g
- Cholesterol: 85.4 mg
