Red Thai Coconut Curry

Easy, colorful, healthy. Featuring aromatic spices, tender veggies and chicken in a luxurious, creamy, coconut sauce.

Making curry has always been an intimidating idea for me. I had avoided trying because I thought it would be overly complicated. But, after tasting an especially delicious Thai curry in a restaurant, I decided I would give it a go myself. I created this easy, red-coconut curry after some trial and error. Now this recipe is one of my go-to favorites!

This dish is so aromatic. I love the smell of the toasting garlic and ginger, the rich flavor of the coconut crea,, and all the beautiful veggies. It truly is versatile and easy. I hope you enjoy making and eating this curry as much as I do!

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Red Coconut Curry

This recipe feeds about 3 people.

Ingredients

• 1-2 Tbs olive oil

• 1-2 tsp fresh ginger root, minced

• 2 garlic cloves, minced or crushed

• 1/2 lbs chicken breast, cut into smaller pieces

• 1/2 tsp turmeric powder

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• salt to taste

• small sprinkle red chili flakes

• 1/2 lemon or lime, juiced

• 1 small head of broccoli, cut

• 1 bell pepper, roughly diced

• 1 zucchini, roughly chopped

• 1 Cup white or brown mushrooms, sliced

• 1 yellow onion, diced

• 1 can of full-fat, unsweetened coconut cream

• 1-2 tsp red Thai curry paste

• long-grain white rice or rice noodles

Garnish

• fresh coriander or cilantro chopped

Directions

1. Heat the oil over medium in a large pan/skillet and briefly sauté the garlic and ginger.

2. Once the garlic and ginger are sizzling, add the chicken pieces to the pan.

3. Sprinkle the spices and citrus juice over the chicken and allow it to cook through, stirring the pan and scraping the garlic and ginger from the bottom occasionally.

4. Once the chicken is no longer pink, add all the chopped veggies and onion.

5. Lower the temperature and allow all the veggies to wilt for several minutes.

6. Add 1 teaspoon of the curry paste (you can add more if you want increased spice and flavor) and the coconut cream.

7. Bring the pan to a simmer, allowing all the veggies to wilt and the sauce to combine and heat up.

8. Add more spices or curry paste to taste.

9. Serve with white rice or rice noodles and garnish with fresh cilantro or coriander.

10. En guete, bon appetit, enjoy!!!

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