A few months ago, a friend of mine generously cooked dinner for us. While most of us would have thrown together a quick pasta or roast, maybe gotten fancy and bought a shrimp ring, Ryan made 3 totally different varieties of curry! I’ve made it my mission to create a version of each that suits our family!!
This Thai chicken curry adds heat, flavour, and balance to provide a warm, comforting, interesting meal, whether you add fibre-filled carbs or not! 🙂 Pour it over roast sweet potato, nutty brown rice, or whole grain pasta, or eat it on its own!
Red Thai Curry
With just enough heat, this curry will brighten up any lunch or dinner, or add comfort on cooler days!
- 4 ½ cups cooked diced chicken breast (about 4 large; I bake whole for ~16min at 400F)
- 1 tbsp olive oil
- 1 cup red pepper sliced
- 1 cup yellow pepper sliced
- 1 red chilli finely chopped
- 1 cup onion sliced (about 1 medium)
- 1 cup carrot sliced into ¼ inch rounds
- 2 cups baby spinach tightly packed
- 1 inch nub of ginger finely chopped
- 2-3 cloves minced garlic
- 3 tbsp red curry paste (I use AROY-D)
- 14 oz light coconut milk
- 2 tbsp fish sauce or to taste
- 3-4 fresh kaffir lime leaves or 1-2 dried (optional)
Heat oil in a large skillet over medium high heat. Saute onion and carrots until they start to soften. Add peppers and chili until tender. Stir in ginger and garlic until fragrant.
Stir in coconut milk, curry paste, fish sauce, and lime leaves. Bring to a boil, cover, and reduce heat until carrots reach desired softness, usually 15-20 minutes.
Stir in spinach until wilted. Stir in chicken. Serve over ½ cup of brown rice, or your fibre-filled carb of choice!