This is my own version of Red Curry Chicken. Most recipes call for Fish Sauce, of which I’m not a fan, and brown sugar. And it only took 10 minutes from start to finish. The brown rice was already cooked and waiting in my stainless steel pressure cooker.
This is very simple and truth is, you could take all the ingredients, dump them in a large, heavy saucepan and simmer 5-8 minutes or until the chicken is cooked through. But if you want more step-by-step, this is how I made it and approx. amounts.
2 large boneless chicken breasts, cut in chunks
Vegetables cut in large chunks. Today I used 2 small zucchini, 1/2 red bell pepper, and 1 small onion. Snow peas or fresh green beans would be good also.
1 T. red curry paste
2 tsp. olive oil
1 13-15 oz. can of coconut milk
1/2 cup chicken or veggie stock
Juice from 1/3 lime, pinch of red pepper flakes, pinch of Chinese 5 powder, pinch of pink salt and pepper.
1 T. pesto (I have it frozen in cubes from last year’s garden) You could also just use 2 T. basil leaves.
Heat the olive oil and red curry paste in a large, heavy skillet, until fragrant; 1 minute or so.
Add the coconut milk and stock, heat until simmering. Add the chicken chunks. Simmer 3 minutes. Add all the veggies and the seasonings. Simmer until veggies are crisp tender and the chicken is cooked through.
Serve with brown rice.
In my 21 Day Fix meal plan, this was 1 red, 1 yellow and 1 green for me.