Easy Thai Red Curry
Perfect for a cozy fall or winter dinner!
I love curries because they are SUPER digestion friendly (as well as tasty)!
Why? The potent spices support digestive motility (the healthy movement of waste through our GI tract). Curries also provide a rich source of fiber-thanks to all that plentiful veg!
Makes ~5-6 servings
What You Need:
2 tsp coconut oil
1 yellow onion
1 clove garlic
2 large chicken breasts*
1 green bell pepper
1 large head of bok choy
½ small head of purple or green cabbage
2 large carrots
2 T red curry paste (I like Thai Kitchen brand)
~½ T minced ginger (more if you like!)
large pinch of salt
1 can full fat coconut milk
juice of ½ a lime
water
rice or quinoa
optional: kimchi or cilantro for topping
How You Do It:
Cook rice/grains according to package instructions and set aside
Heat the oil on medium in a large pot and add chopped onion, minced garlic; saute for 3-5 min**
Dice chicken breast into cubes and add to pot; place lid on pot and allow to cook on medium/high (if placing in a crockpot, cook for 3-4 minutes until chicken seared but not yet fully cooked through)
Once chicken almost all the way cooked through add carrots and green pepper; saute for 5 minutes
Add curry paste, ginger and salt and stir around to combine
Add the full can of coconut milk and the remaining veggies; add about ⅓-½ cup water to start and place the top back on the pot (add more as needed later if you like it soup-ier!)
Increase to high heat and bring curry to a bubble; then reduce heat and allow to simmer for 5 minutes or until veggies still appear brightly colored but aren’t overcooked; squeeze in the lime juice
Scoop grains into a bowl, ladle curry over the rice-making sure to get plenty of those yummy juices! Top with (optional) kimchi; enjoy!
*use any source of protein you like/have on hand! I’ve done this same recipe with shrimp, chicken thighs or lentils/chickpeas for vegan!
**crockpot/instant pot version-complete up to step 3 and then dump all remaining ingredients +1/2 cup water (besides lime or grains) into a crockpot for 2-3 hours on high or an instant pot for 7-8 minutes. Add lime juice and serve over grains once done!
