Thai Red Curry with Chicken and Veggies
This curry bowl is full of beautiful flavours. Made with Thai red curry paste, coconut milk and a touch of peanut butter, it's smooth, creamy, and so delicious. Serve on a bed of rice or with some noodles.
To make the curry paste
- 3 tbsp Thai red curry paste
- 1 tbsp peanut butter
- 1/2 tsp cumin powder
- 1/4 tsp ground coriander
For the curry
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp ginger chopped
- 1 can coconut milk
- 2-3 chicken breasts cooked and sliced
- 3/4 cup chicken broth
- 2 tsp soy sauce
- 2 cups broccoli florets
- 2 medium carrots sliced
- 1 medium red pepper chopped
- 1 cup cooked basmati rice prepare to package directions
In a small bowl, mix together all of the ingredients to make the curry paste. Set aside.
In a large skillet on medium-low heat, add the olive oil. Once the oil is heated, add the garlic and ginger and cook for 30 seconds. Add the curry paste, and 1/4 of the coconut milk. Cook the paste for 1 minute then add the chicken breasts. Cook the chicken for 2-3 minutes. (If the mixture begins to evaporate, add a splash of chicken broth).
Add in the chicken broth, the rest of the coconut milk, and the soy sauce. Cook on low for 5-10 mins while you fry the veggies.
In another skillet, on medium heat, add the carrots and broccoli and cook for 3-4 mins. If they start to brown, add a splash of chicken broth (or water). Add in the red pepper, and cook for another 4-5 minutes.
Place the veggies in with the curry sauce, and mix it all together. Serve with rice.