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.