Creamy spiced red Thai coconut curry with chicken & veggies

Enjoy fresh bell peppers and greens beans with an added kick. Give this Creamy spiced red Thai coconut curry with chicken & veggies a try.

Creamy spiced red Thai coconut curry with chicken & veggies

Ingredients

(Serving: 4 - 6)

• 1.75 lb chicken thighs (boneless, skinless)

• 2 red bell peppers

• 2 limes

• 1 cup white rice, dried

• 2 cups string green beans

• For the curry:

  • 2 Tbsp Thai basil leaves, fresh (1 - 2 large stems of Thai basil)

  • 1 Tbsp cilantro, fresh (3 - 4 stems of cilantro)

  • 2 Tbsp olive oil

  • 2 Tbsp flax seeds

  • 1 Tbsp ginger paste

  • 1 Tbsp minced garlic

  • 1/4 cup red curry paste

  • 1/2 Tbsp coconut aminos

  • 1 can unsweetened light coconut milk

  • 1 Tbsp date sugar

Appliances & Utensils

• knife & cutting board

• large colander

• small pot

• large pot

• measuring cups & spoons

Instructions

1. Prepare rice: Add 1 cup rice to a small pot and cover with water to rinse. Swirl with your hand, then pour off the cloudy water into the sink. Repeat until the water runs mostly clear. Drain well, then add 2 cups fresh water to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and fluffy. Set aside, covered.

2. Prepare vegetables: Wash 2 cups string beans, 2 red bell peppers, 2 large stems Thai basil, 3–4 stems cilantro, and 2 limes. Trim the ends of the string beans. Slice bell peppers into thin strips.

3. Prepare curry: In a large pot, heat 2 Tbsp olive oil over medium. Add 1 Tbsp ginger paste and 1 Tbsp minced garlic. Sauté for 1 minute. Stir in 1 can light coconut milk, 1/4 cup red curry paste, 1/2 Tbsp coconut aminos, and 1 Tbsp date sugar. Cook for 2 minutes.

4. Add meat to curry: Add 1.75 lb chicken thighs. Stir and simmer for 10 minutes.

5. Prepare and add seasonings to curry: Remove basil leaves from the 2 large stems by hand. Slice the leaves off of the 3 - 4 cilantro stems. Measure 2 Tbsp Thai basil leaves and 1 Tbsp cilantro. Stir in 2 Tbsp Thai basil, 1 Tbsp cilantro, 2 Tbsp flax seeds, and juice of 1 lime. Mix for 1 - 2 more minutes.

6. Serve: Spoon rice into bowls, top with curry, and garnish with lime wedges. Enjoy!

Pro Tip: If the dish is too spicy, consider adding additional coconut milk or more lime juice to balance it out.

For vegetarian/vegan dietary preferences: Cook chicken in a separate pan and add to serving bowls just before enjoying. Consider adding chickpeas for some added protein.

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Grace Barker