Coconut Red Curry with Vegetables

Thai · 30 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth or water
• 1.25 lb boneless chicken thighs, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juiced
• 1/3 cup Thai basil or cilantro
• 3 cups jasmine rice, cooked

Method

1. In a wide pot, scoop the thick cream from the top of the coconut milk. Heat over medium-high; add curry paste, stir-fry 2 min until oil separates.
2. Add chicken; toss 3 min until coated and starting to cook. Add remaining coconut milk, broth, sugar, fish sauce.
3. Simmer 8 min. Add bell pepper, zucchini, snap peas; cook 5 min until vegetables are crisp-tender.
4. Off heat, stir in lime juice + basil. Taste; add more fish sauce or lime as needed. Serve over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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