Red Curry Chicken and Vegetable Bowls

Red Curry Chicken and Vegetable Bowls.jpg

Red Curry Chicken and Vegetable Bowls

Curry paste is a great flavor short cut because it combines multiple ingredients in a concentrated form. This recipe feature red curry paste but you can swap it out for green or yellow if you prefer. Serve this curry over cauli-rice to up your veggie intake even more.

Makes: 4 servings

Red Curry Chicken and Vegetable Bowls

Prep time:

Total time:

  • 1 tablespoon coconut oil, divided
  • 1 1/4 pounds boneless, skinless chicken thighs, cut into strips
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 small white onion, large diced (about 1/2 cup)
  • 1 each bell pepper, large diced (about 1 cup)
  • 1 teaspoon freshly grated ginger root
  • 1 teaspoons freshly grated garlic
  • 3 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 (13.66-ounce) can coconut milk
  • 1 medium sweet potato, large diced (about 2 cups)
  • 1 cup green beans, cut into 1″ pieces
  • Cauliflower or brown rice for serving
  • Garnish: Cashews, peanuts, basil, cilantro, green onion, sriracha, as desired

  1. Heat 2 teaspoons of coconut oil over medium-high heat in a 3 quart or larger pan. Sear the chicken, seasoning with salt and pepper, until lightly browned on the outside. It is ok if it is not cooked through at this point as it will cook more later. Also depending on the size of your pan you may need to sear the chicken in batches. Remove the chicken from the pan; set aside.
  2. Reduce heat to medium, add the remaining coconut oil, onions, and peppers. Cook stirring frequently until fragrant and onions get a little color. Add ginger, garlic, and curry paste. Stir for about 30 seconds. Add fish sauce and stir for a few more seconds. Begin adding coconut milk, a small amount at first to help get the delicious brown bits off the bottom of the pan. After all the coconut milk is added allow it to come to a boil.
  3. Add sweet potatoes and chicken. Reduce heat to simmer, cover, and allow to cook 10-15 minutes or until the sweet potatoes are just tender when tested with the tip of a paring knife and chicken is cooked through.
  4. During the last few minutes of cooking add the green beans. Check the seasoning and add additional salt and pepper if needed.
  5. Serve with cauliflower rice and garnish as desired.
Amber HansonComment