Chicken + Vegetable Red Curry
Author: Angela Freed
Cook time:
Total time:
Serves: 4
- 1 Tbsp unrefined coconut oil
- 1-1.5 pounds organic chicken thighs, trimmed of excess fat + cubed [about 5 chicken thighs]
- about 1 cup butternut squash, peeled + cubed
- ½ onion, sliced thinly
- 2 garlic cloves, minced
- about 5 baby bok choy, chopped
- 1 small package frozen peas
- 1 13.5 oz. can full fat, unsweetened coconut milk
- 3 Tbsp red curry paste [the Thai Kitchen brand is what I use]
- 1 Tbsp fish sauce
- ½ cup water
- Juice of 1 lime
- sea salt + black pepper to taste
- In large pot, heat coconut oil on medium-high.
- Add chicken thighs, onion + garlic. Sauté for 5-8 minutes until chicken is no longer pink and onion + garlic is tender.
- Add butternut squash + bok choy, cook for about 5 minutes until squash becomes slightly tender [it will not be cooked all the way yet].
- Add coconut milk, curry paste, fish sauce and water.
- Stir until all ingredients are combined.
- Bring mixture to a boil, cover and simmer on low for 10 minutes.
- Uncover, add peas + lime juice and cook until peas are defrosted, about 3 minutes.
- Taste curry and add sea salt + black pepper if needed.
- Serving suggestion: can eat this curry as-is or serve over ½ cup cooked quinoa or brown rice.
- For a vegetarian meal, omit the chicken and add garbanzo beans instead.
Recipe by Angela Freed at https://www.angelafreed.com/chicken-vegetable-red-curry/
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