Chicken and Vegetable Thai Red Curry
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Cook time: 
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Serves: 6
 
Ingredients
  • 1 can of red curry paste (4 oz)
  • 1 can of coconut milk unsweetened
  • 1 tsp fish sauce
  • 2 tbsp coconut palm sugar
  • 1 cup of low sodium chicken broth (stock works too)
  • ½ tsp lemongrass paste
  • 2 carrots thinly sliced, for quick cooking
  • 3 cups of chopped mushrooms
  • 2 cups of frozen peas
  • 1 lb of boneless chicken breast, chopped bite sized
  • 1 tsp of fresh lime zest
Instructions
  1. Thinly slice carrots for quick cooking and chop mushrooms
  2. In a large pot, add coconut milk, red curry paste, chicken broth or stock, fish sauce, palm sugar, lemongrass paste, lime zest and chopped carrots and mushrooms.
  3. Set pot to medium low heat and let ingredients simmer.
  4. Crop chicken breasts into bite sized pieces and add to pot and simmer chicken for at least 20 minutes or until chicken is cooked through at 165 degrees.
  5. Add frozen peas to pot with six minutes left before serving.
Recipe by Healing and Eating at https://www.healingandeating.com/2020/04/chicken-and-vegetable-thai-red-curry.html