Ingredients
- 2 T coconut/olive oil
- 1 lb chicken thighs or breasts, cut into thin strips about 2" in length
- 1 c medium red onion, halved and thinly sliced
- 2 T red curry paste
Veggies
- 3/4-1 c finely grated or julienned carrots
- 2 c mini-bell peppers, stemmed, seeded and sliced into rings (about 9)
- 1 small zucchini, sliced in half lengthwise, then cut into thin slices ( about 1-1/2 to 2 c.)
- 2 t fresh ginger, peeled and grated
- 2 t minced garlic, about 4 cloves
Curry Sauce
- 1 14 oz can- unsweetened coconut milk, shaken and whisked slightly
- 1 T cornstarch
- 1 T Thai sweet chili sauce
- 2 T low-sodium soy sauce
- 2 T fish sauce
- 2 T fresh lime juice, about 1 lime
- 1 T dark brown sugar
- 1 bay leaf
- 1 T fresh thai basil, finely chopped or 1 t. dried basil
- 1/4 t sea salt
- 1/4 t black pepper, freshly ground
Garnish Choices:
- lime zest
- cilantro, finely chopped
- basil, finely chopped
- lime juice
Instructions
- Prep chicken, veggies, garlic and ginger.
- Combine
- Heat coconut/olive oil over MEDIUM heat. Add cut chicken, sliced red onion and red curry paste.. Cook until chicken is no longer pink.
- Add the peppers, ginger, garlic and zucchini. Saute for about a minute.
- Whisk contents of can of coconut milk as contents usually settle. Then pour it into the pan along with the rest of the ingredients.
- Bring to a boil, then reduce heat to simmer for about 5 minutes. DISCARD the bay leaf.
- To bring up the heat, you may want to add a bit of Sriracha sauce or allow individuals to add the level of heat they desire.
- For garnish before serving, I usually use add a bit more lime juice and sprinkle with freshly chopped cilantro. You could use chopped basil or lime zest as an alternative or just leave it up to individuals to choose their preferences.
- Serve over Jasmine rice. Enjoy!