Thai Red Curry Chicken Recipe (For Two)
This easy Thai Red Curry Chicken Recipe is scaled down in size but not in flavor. Combining coconut milk, chicken broth, coconut sugar and lime to a store-bought curry paste welcome flavor complexity that is just as good as take out – it’s so good you can add any combination of vegetable and have a delicious curry fortwo ready in 30 minutes.
Servings: 2 people
Ingredients
- 1 ½ tablespoons coconut oil or olive oil
- 1 small white onion sliced thinly in half-moons (about ½ cup)
- Pinch of salt more to taste
- 1 tablespoon Thai red curry paste such as Maesri
- 1 ½ tablespoons finely grated fresh ginger ,about a 1-inch nub of ginger
- 1 clove garlic ,pressed or minced
- ½ cup chicken broth or vegetable broth
- 7 ounces regular coconut milk , about ½ a can
- 1 ½ teaspoons coconut sugar ,turbinado sugar or brown sugar
- 1 small sweet potato peeled and cut into ¾-inch pieces (about ½ cup or ½- lb)
- ½ red bell pepper ,sliced into thin 2-inch long strips
- ½ yellow ,orange or green bell pepper, sliced into thin 2-inch long strips
- ¾ cups packed thinly, sliced kale (tough ribs removed first) , preferably the Tuscan/lacinato/dinosaur variety
- ½ pound boneless skinless chicken thighs or breasts , trimmed and cut into 1-inch pieces or purchase a rotisserie chicken for short cut. (optional) Or skip to keep it vegetarian.
- ½ tablespoon tamari or soy sauce
- 1 teaspoon lime zest
- 1 teaspoon fresh lime juice
- Coconut quinoa or rice
Garnishes (optional)
- handful of chopped fresh basil or cilantro, pepper flakes, chopped peanuts, optional sriracha or chili garlic sauce
Coconut Quinoa
- 7 ounces can coconut milk about ½ a can
- ½ cup white quinoa rinsed in a fine mesh strainer
- 1 teaspoon agave nectar (optional)
Instructions
- Warm a 10” cast iron or skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the curry paste, ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Stir in broth, coconut milk, sugar and potatoes, scraping up any browned bits. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.
- Add the bell peppers and kale. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
- Stir in chicken and continue to simmer until chicken is cooked through, 10 to 12 minutes.
- Meanwhile, rinse quinoa thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add coconut milk and ¼ cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- Remove the pot from the heat and season with tamari and lime juice. Stir in lime zest and add salt (about ¼ teaspoon), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, for more acidity, add ½ teaspoon more lime juice, or if it is too spicy add a bit more coconut sugar. Divide quinoa and curry into bowls and garnish. Serve, passing the cilantro, peanuts, sriaracha or chili garlic sauce.
Video
Notes
Note: The nutritional information is calculated for the curry only (does not include coconut rice/quinoa).