Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 25 mins Cook Time: 25 mins Total Time: 50 mins Makes: 4
This Thai red curry chicken and vegetables is the perfect way to warm up on a chilly night at home. It’s loaded with juicy, tender chicken, healthy vegetables and the most delicious red curry broth. Serve this dish alongside rice for the ultimate weeknight meal. Try topping this dish with freshly chopped cilantro, basil, and lime wedges. Your entire family will love this cozy meal.
Ingredients
1 lb. Smart Chicken Tenderloins, cubed into bite-sized pieces
2 tablespoons avocado oil, divided
Salt and cracked black pepper to taste
2 teaspoons ginger, peel off the skin and minced
2 teaspoons garlic, 2-3 cloves, minced or thinly sliced
2-3 tablespoons red curry paste, I used 2
1 medium red bell pepper, diced or sliced
2 small-medium carrots, peeled and sliced diagonally, ¼ inch thick
¾ cup chicken bone broth, or chicken broth
13.66 ounces coconut milk, option to use lite instead
1 tablespoon light brown sugar
1 tablespoon lime juice, fresh squeezed
1 teaspoon fish sauce, optional
2 teaspoons low sodium soy sauce, use this if you skip the fish sauce
½ cup butternut squash, softened in advance and diced
½ cup broccoli, softened in advance
Sides and Garnishes
1 cup rice, cook according to the package, makes about 2 cups cooked
2 Tablespoons basil, freshly chopped
2 Tablespoons cilantro, freshly chopped
1 lime, cut into wedges
Directions
Heat 1 tablespoon avocado oil in your Dutch oven pot over medium high heat.
Add the cubed chicken and season it with a pinch salt and pepper. Once cooked through, remove the chicken from the pot. Set aside. Add the remaining avocado oil.
Then, add the minced ginger and thinly sliced garlic. Sauté until fragrant and lightly browned. Add the red curry paste and stir well. Next, add the diced red bell peppers and thinly sliced carrots. Stir well.
Sauté for 4-5 minutes and deglaze the pan with the chicken stock. Next, add the chicken and its juices back into the pot. Add the coconut milk, lime juice, fish sauce and brown sugar. Stir well. If you omit the fish sauce, add 2-3 teaspoons low sodium soy sauce instead.
Bring to a soft boil and add the softened butternut squash, and softened broccoli. Season with salt and pepper to taste. Reduce the heat and simmer until everything is heated through and tender.
Serve in a bowl alongside a 1/2 cup of cooked rice. Top with freshly chopped cilantro, basil leaves, and lime wedges.