Dairy-Free Thai Red Chicken Coconut Curry
Servings: 4
Preparation Time: 20 minutes
Ingredients:
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 2 cups coconut milk*
- 2-3 tablespoons olive oil or coconut oil
- 2 boneless, skinless chicken breasts
- 1 teaspoon crushed black pepper
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 onion, finely chopped
- 3–5 broccoli florets
- 1–2 carrots
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 teaspoon red chili powder
- 1 teaspoon curry powder
- 1 bunch cilantro, chopped
Directions:
Thai Gravy:
In a medium bowl, combine red curry paste and fish sauce with fresh coconut milk. Stir well until smooth.
Chicken:
Heat a pan on medium-high heat. Add oil and fry chicken pieces along with some black pepper for about 5–6 minutes or until tender. Remove chicken to a dish along with the liquid released by chicken.
Curry:
Use the same pan. Wipe it clean with a paper towel, then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2–3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.
Sprinkle chopped cilantro and mix well. Remove from heat. Serve with rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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