Red Thai Curry with Chicken
Generously Serves 4
1 lb Chicken breast, sliced thin
1.5 lbs Mixed Fresh Vegetables*, I used:
¼ yellow onion, sliced
1 red bell pepper, sliced
4 oz. green beans, cut into 1 inch pieces
3.5 oz shiitake mushrooms, sliced
4 oz Broccoli, cut into bite size pieces
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 cans Coconut Milk
4 tbsp soy sauce (I prefer low sodium)
4 tbsp red curry paste (found at Walmart or any grocery store in the Asian food section)
1/2 tsp fish sauce (optional)
2 tsp sesame oil
1 tbsp brown sugar
1 1/2 tbsp rice wine vinegar
½ cup vegetable or chicken stock. OR water
Olive or Vegetable oil as needed for cooking
Optional Garnishes I recommend- Cilantro, Basil, Sriracha, Lime wedges
1. Season raw, sliced chicken breast with salt and pepper.
2. Heat a large wok, or large bottom pot over medium heat. Add about 2 tbsp of oil and chicken. Let sauté for 5-7 minutes until fully cooked, remove from pot.
3. If needed, add an additional 1-2 tbsp of oil and add in the mixed vegetables, season with salt and pepper. Sauté over medium heat for about 5-7 minutes. (Adjust cooking time on how you and your family prefer the texture of your vegetables- Note that they will continue cooking for a few more minutes once we add the liquids in! )
4. Add in garlic and ginger and sauté for an additional minute.
5. Add in remaining the ingredients and chicken. Once the liquid begins to bubble, lower the temperature to low and let simmer for an additional 5 minutes to let the flavors merry together. Season with salt and pepper as needed.
Serve over Rice or Rice Noodles! My favorite is Jasmine Rice ;-)
Notes!
This is a medium spicy dish- If you are serving kids and little ones, reduce the amount of red curry paste. Start with 2 tbsp and adjust from there.
Any mixed vegetables you prefer will work- you can even make it easy by grabbing a bagged stir fry vegetable kit from the produce section of the grocery store.
