I’ve made this recipe several times in the past few months and each time I think it gets better. As soon as Fall set in, I was in need of some comfort food. This definitely hit the spot.
As a busy college student, weekends are my food prep time for the week. I tend to make large batches of easily reheatable food that I can grab during the week for a quick meal in between classes and homework. Since moving into our apartment, I have started eating less and less meat. Mostly, this is due to convenience because meat takes a lot longer to cook than veggies and beans. This recipe has chicken in it, but could easily be made without as well.
Red Curry with Chicken (Adapted from Eat, Live, Run)
serves: a lot!
- 1-2 lb boneless skinless chicken breast, cut into bite-sized chunks
- 1 Tbsp coconut oil
- 3 cups coconut milk, light or regular (this is about 2 cans, but I use 3 to make more)
- 1 1/2 cups water
- 3 Tbsp red curry paste (use more if you add more coconut milk)
- 1 head bok choy, chopped
- 2 red bell peppers, thinly sliced
- 1″ knob ginger, grated
- 1/2 lb mushrooms, sliced or quartered
- 2-3 sweet potatoes, peeled and sliced into 1/4″ thick pieces
- 1 onion, roughly chopped
- 1 can bamboo shoots
- 1 can bean sprouts
- 1 1/2 tsp sugar
- 2 tsp fish sauce (I didn’t have this, but it turned out ok)
- juice of 1 lime (or bottled equivalent)
- 1 tsp salt
- cooked rice or quinoa for serving (I prefer brown rice)
- Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and saute until fragrant — 2 minutes.
- Add the chicken and sear until not quite cooked through.
- Add the curry paste. Stir the ginger, chicken and curry paste together and continue to cook over high heat for another two minutes.
- Pour in the coconut milk and water.
- Then immediately add the bok choy, bell pepper, onion, bamboo shoots, bean sprouts, mushrooms and sweet potatoes.
- Bring curry to a boil, then reduce heat and simmer.
- Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes.
- Serve over rice or quinoa.