Thai Red Curry with Chicken

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This is an old recipe! Check out the new and much improved recipe here!

This dish is a Monday night regular in our house. It’s relatively nutritious, very easy to make, and (best of all) it’s super inexpensive! I’m a sucker for curries of all nationalities and origins, but authentic Thai red curry is probably my favorite. Now, this is by no means “authentic” but it satisfies my cravings so I don’t have to drive out to a restaurant every week. Plus, I like to make a super spicy version because–as I like to remind literally everyone I come in contact with–hot food keeps my hair red! I’ll include a note at the end of the recipe if you’re interested in this “special” version.

If made with 1 cup cauliflower rice and Maesri brand Thai red curry paste, a single serving of this meal comes out to about 14 net carbs (Maeseri has a the lowest sugar content of the curry pastes I’ve tried–and it tastes the best!) If you forgo the eggplant included below, this drops to about 11 net carbs

This recipe makes enough for four to five average servings of chicken, rice, and vegetables, or two generous servings with enough leftover for lunch the next day. (It all depends on how many vegetables you add and what portion of rice, noodles, or riced cauliflower you serve it with.)

Ingredients:

  • 8-10 chicken tenderloins, cut into chunks
  • 1 can (about 4oz) Thai Red Curry Paste
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp light oil
  • 1 can (about 16oz) Coconut Milk
  • 1 eggplant
  • 1 zucchini
  • 2 bell peppers (red, orange, yellow, or aloha)
  • 1 dried Thai chili pepper OR 1 tsp red pepper flakes
  • 1 tsp Thai basil (optional)
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 2 tbsp salt (divided)

Directions:

  1. Add minced garlic, minced ginger, light oil, 1 tbsp salt, and Thai red curry paste to a large stock pot (I use  a 6 quart pot and it’s the perfect size, but I’ve done this with a 5 quart pot just fine!). 
  2. Slice vegetables (eggplant, zucchini, bell peppers) and set aside!
  3. Cut chicken into 1 inch chunks and add to the pot. Mix so the chicken is completely coated in curry paste and put on a medium-high heat until the meat is cooked. (I put the lid on my stock pot to trap in the steam and stir occasionally to ensure everything is cooked evenly.)
  4. When the meat is fully cooked, add coconut milk (stir until it turns a nice orange color) and vegetables (stir again so all of the vegetables are reasonably coated with the sauce). 
  5. Cover your pot and simmer on medium or medium-high heat for 10 minutes.
  6. Add dried Thai chili/red pepper flakes, Thai basil (optional), white pepper, garlic powder, and 1tbsp salt. Stir until all spices are integrated!
  7. Simmer uncovered for 10-15 additional minutes (depending on how thick you’d like your curry to be) stirring occasionally. 
  8. Serve with your choice of rice, riced cauliflower, or noodles!

I have also made this recipe quite a few times with additional spice added (because my favorite foods are the ones that clear out my sinuses and make me cry). If you’re feeling adventurous, add sriracha or gochujang (or both! I use a homemade chili-garlic sauce that’s somewhere between the two), habanero hot sauce (I use The Alchemist Heady Hot Sauce for heat and an extra herb kick), and double or triple the amount of red pepper flakes/dried Thai chili peppers.

As with all of my chicken recipes, chicken tenderloins can be replaced with chicken breasts. Also, I’ve made this with all three side dishes (rice, riced cauliflower, and noodles) listed above, and each is delicious! If you have leftovers, this meal is good for about three days stored in the fridge. Enjoy!

This is an old recipe! Check out the new and much improved recipe here!

Thai Red Curry

Servings: 4 servings

Ingredients

  • 8-10 chicken tenderloins cut into chunks
  • 1 can Thai red curry paste about 4oz
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp light oil
  • 1 can coconut milk about 16oz
  • 1 eggplant
  • 1 zucchini
  • 2 bell peppers red, orange, yellow, or aloha
  • 1 dried Thai chili pepper/1 tsp red pepper flakes
  • 1 tsp Thai basil optional
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 2 tbsp salt divided

Instructions

  • Add minced garlic, minced ginger, light oil, 1 tbsp salt, and Thai red curry paste to a large stock pot*.
  • Slice vegetables (eggplant, zucchini, bell peppers) and set aside!
  • Cut chicken into 1 inch chunks and add to the pot. Mix so the chicken is completely coated in curry paste and put on a medium-high heat until the meat is cooked**.
  • When the meat is fully cooked, add coconut milk (stir until it turns a nice orange color) and vegetables (stir again so all of the vegetables are reasonably coated with the sauce).
  • Cover your pot and simmer on medium or medium-high heat for 10 minutes.
  • Add dried Thai chili/red pepper flakes, Thai basil (optional), white pepper, garlic powder, and 1tbsp salt. Stir until all spices are integrated!
  • Simmer uncovered for 10-15 additional minutes (depending on how thick you’d like your curry to be) stirring occasionally.
  • Serve with your choice of rice, riced cauliflower, or noodles!

Notes

  • *I use a 6 quart pot and it’s the perfect size, but I’ve done this with a 5 quart pot just fine!
  • **I put the lid on my stock pot to trap in the steam and stir occasionally to ensure everything is cooked evenly.
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