Chicken & Veggie Red Curry
This chicken and veggie red curry is an easy-to-follow recipe that combines chicken, vegetables, and aromatic red curry sauce for a mouthwatering dish that's perfect for any occasion. The creamy coconut milk base creates a luscious sauce that perfectly complements the red curry paste. Serve it over fragrant jasmine rice for a satisfying and visually stunning meal that's sure to impress.
Servings: 0
Ingredients
- 2 tbsp avocado oil
- 2-3 chicken breasts or thighs cubed
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 yellow onion sliced
- 1 red bell pepper sliced
- 1-2 cup green beans chopped into 2-3 pieces
- 3-4 garlic cloves chopped
- 13.5 oz can of coconut milk
- 4 oz red curry paste
- ½ lime juice squeezed
- 2-3 green onions mixed in and for garnish
For serving:
- jasmine rice
- cilantro for garnish
- green onions chopped
Instructions
- Heat your pan or wok on medium high heat. Then add 1 tbsp of avocado oil.
- Add the cubed chicken to the pan and season with the sea salt and black pepper. Cook until no longer pink for 5-7 minutes. Once cooked remove the chicken to a separate bowl.
- Lower the heat on the pan and add your another tbsp of oil, onions, bell peppers, green beans, and garlic. Cook for 3-4 minutes.
- Pour in the coconut milk and let it simmer for 1-2 minutes. Begin to stir in the red curry paste and saute until fragrant for 1-2 minutes.
- Mix everything well and add your cubed chicken. Toss in the desired amount of chopped green onions (we did about 2 tbsp) and fresh lime juice.
- Spoon the red curry over cooked rice and top with green onions and fresh cilantro for garnish. Enjoy!
Notes
For Storing: Store in an airtight container in the refrigerator for 2-3 days.