Red Curry
This Thai Red Curry is full of tender chicken and green beans that are simmered in a creamy, spicy, and flavorful coconut milk sauce. Served over rice for a quick and easy dinner!
Servings: 6 people
Calories: 466kcal
Equipment
Ingredients
- 2 tablespoons coconut oil
- 1/2 large yellow onion diced
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
- 1 (4 oz) jar red curry paste
- 2 (15 oz) cans coconut milk
- 1/2 cup peanut butter use the all-natural “just nuts” variety
- 4 tablespoons brown sugar
- 3 tablespoons fish sauce
- 5 tablespoons soy sauce
- 2 teaspoons ground turmeric
- 1/2 teaspoon red pepper flakes
- 1 pound boneless, skinless chicken breasts cut into 1/2 inch cubes
- 1 (12 oz) bag frozen green beans *
- 2 tablespoons lime juice plus more for serving, if desired
- Rice, cilantro, and crushed peanuts for serving
Instructions
- Melt coconut oil in a large non-stick skillet over medium heat.
- Once hot, add in onion, garlic, and ginger.
- Sauté for 3 minutes, stirring frequently.
- Stir in curry paste and cook for an additional 2 minutes, stirring frequently.
- Add in coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, turmeric, and red pepper flakes.
- Bring to a simmer, stirring regularly, over medium heat.
- Once simmering, stir in chicken and green beans.
- Simmer, covered, until chicken is cooked, about 10 minutes, stirring occasionally to prevent burning.
- Stir in lime juice, then taste and re-season, if necessary.
- Serve over rice and sprinkle with cilantro and crushed peanuts!
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Video
Notes
*Find a variety that cooks in about 10 minutes, which is about how long the chicken takes
Nutrition information does not include rice, cilantro, or peanuts.
Nutrition
Serving: 1person | Calories: 466kcal | Carbohydrates: 26g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 48mg | Sodium: 1860mg | Potassium: 642mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3440IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 3mg