Chicken + Vegetable Red Curry
Author: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. In large pot, heat coconut oil on medium-high.
  2. Add chicken thighs, onion + garlic. Sauté for 5-8 minutes until chicken is no longer pink and onion + garlic is tender.
  3. Add butternut squash + bok choy, cook for about 5 minutes until squash becomes slightly tender [it will not be cooked all the way yet].
  4. Add coconut milk, curry paste, fish sauce and water.
  5. Stir until all ingredients are combined.
  6. Bring mixture to a boil, cover and simmer on low for 10 minutes.
  7. Uncover, add peas + lime juice and cook until peas are defrosted, about 3 minutes.
  8. Taste curry and add sea salt + black pepper if needed.
  9. Serving suggestion: can eat this curry as-is or serve over ½ cup cooked quinoa or brown rice.
  10. 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/