Thai Spring Curry with Chicken
Ingredients
- 1 ½ lbs chicken breast cubed
- 2 Tbsp red curry paste
- 2 Tbsp fish sauce
- 2 Tbsp garlic minced
- 2 Tbsp ginger minced
- 1 small yellow onion thinly sliced
- 21 oz coconut milk
- ½ lb cauliflower chopped
- ½ lb broccoli chopped
- ½ lb green beans chopped
- 1 small red bell pepper thinly sliced
- ½ tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper flakes or to taste
- Cilantro chopped for garnish
Instructions
- Marinate chicken in curry paste, fish sauce, garlic and ginger for 2 hours or up to overnight.
- Heat a large skillet and sear chicken and onions until partially cooked and onions are translucent, about 5 minutes.
- Add coconut milk, cauliflower, broccoli, green beans, peppers and seasoning. Simmer until heated thoroughly and chicken reaches internal temp of 165°F.
- Remove from heat, divide among 4 plates and add cilantro for garnish.
Notes
This meal freezes well so if you're not making this for the family, prepare for 4 and freeze individual containers for a quick lunch or dinner on other days.