Ease of preparation rating: Easy.
Yield: 4 servings.
This Thai Red Curry Chicken has a delicious aroma of spicy red curry paste simmering with juicy chicken, fresh cauliflower chunks, and creamy coconut milk for a bowl of nutrient dense goodness. Serve alongside a bowl of jasmin rice and you have yourself a new go-to dinner!
Ingredients
3 chicken breasts, skinless and boneless
1/3 cup (80ml) red curry paste
2 cups (480ml) coconut milk
1 cup (240ml) carrots, peeled and chopped
1 cup (240ml) cauliflower, cut into small florets
2/3 cup (160ml) green peas
3 tablespoons (45ml) canola oil
2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) sugar
12 Thai basil leaves
3 cups (720ml) Jasmine rice, cooked
Method
Cook rice and set aside.
In a Dutch oven, heat oil over medium-high heat.
Add chicken, and cook for 3 minutes.
Once golden brown, flip and cook for another 3 minutes.
Once both sides are slightly crispy, remove chicken from pan and set aside.
Add curry paste to pan, and cook for 2 minutes while stirring constantly.
Add half of the coconut milk, stir and bring to a simmer.
Add chicken back to the pot, and stir.
Add carrots, cauliflower and peas, and cook for 10 minutes.
Add fish sauce, sugar and remaining coconut milk.
Simmer for another 10 minutes.
Add Thai basil and finish cooking for 5 minutes.
Remove from heat, and serve with a side of Jasmin rice.
