Monday, April 8, 2013
red curry chicken
Miles and I have been on a major Thai kick lately.
As in, takeout.
Such a delicious habit. Not so much a healthy one.
So, when I saw this lovely recipe for red curry, I knew I had to give it a try. And it was just seriously great. So hearty, so healthy! Our local place doesn't put sweet potatoes in their curry, and now that I've had this I just wonder why?! Sweet potatoes + curry = perfect.
This comes together quickly once all these beautiful veggies are chopped.
No excuse for takeout tonight. Homemade Thai FTW!
Red Curry Chicken (adapted from Eat Live Run)
1 lb. boneless skinless chicken breast, cut into small pieces
1 tablespoon coconut oil
3 tablespoons red curry paste
1 teaspoon ginger powder
3 cups coconut milk
1 cup water
2 baby bok choy, chopped
1 cup chopped sugar snap peas
1 large sweet potato, peeled and sliced into 1/4" thick pieces
1 1/2 tsp sugar
2 teaspoons fish sauce
juice of 1 lime
1 teaspoon salt
cooked brown rice, for serving (optional)
Heat the coconut oil in a large pot over medium high heat. Add the chicken and sear for 1-2 minutes per side (chicken won't be cooked all the way through). Stir in the curry paste and ginger and cook for 2 more minutes.
Pour in the coconut milk and water, then add the bok choy, bell pepper, sugar snap peas and sweet potatoes. Bring to a boil, then reduce to low and simmer. Stir in fish sauce, salt, lime juice and sugar. Continue simmering over low heat until veggies are soft (about 10-15 minutes).
And that's it! Serve over brown rice, if you like. Enjoy!