Coconut Red Curry With Chicken and Vegetables
This is a staple dish in our home. It's easy to clean the fridge out with this as well as swap the chicken for more veggies. The chickpeas provide some nice fiber and protein to the dish and fresh lime juice and cilantro really brighten up the dish.
Servings: 4
Ingredients
- 2 tbsp coconut oil
- 1 large onion, medium dice
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cloves garlic, minced
- 2 inch piece of fresh ginger, minced
- 1-2 tbsp red curry paste I like Mae Ploy brand but it can be a bit spicy- 1 tbsp is a good place to start
- 2 cups medium dice of any veggie/combo: red bell pepper, zucchini, eggplant roasted kabocha squash can be added once the mixture is slightly thickened
- 1 13.5 oz canned chickpeas, drained and rinsed
- 1 14 oz can of full fat, unsweetened coconut milk
- 2 tbsp reduced sodium soy sauce
- 2 tsp fish sauce I like Red Boat brand
- 1 tbsp coconut sugar
- 1 tsp dried basil
- 1 lime, squeezed
- 2 tbsp fresh cilantro, chopped
Instructions
- In a large skillet, heat the oil oven medium. Add the onion and chicken and cook until chicken is no longer pink.
- Add the diced vegetables, red curry paste, ginger and garlic. Cook 1-2 minutes.
- Add the chickpeas, coconut milk, soy sauce, fish sauce, coconut sugar and dried basil. Bring to a boil and then reduce heat and simmer. Cook until slightly thickened and veggies are tender.
- Add fresh lime juice and more fish sauce or soy sauce to taste. Sprinkle with chopped cilantro. Serve with toasted Naan bread or rice.