Thai Red Curry Chicken With Vegetables

Makes 4 servings

Ingredients 

1 tbsp coconut oil or peanut oil
1 1/4 lbs (567 g) boneless skinless chicken breasts (or thighs), cut into strips or cubes
1 medium onion, chopped
2 tsp grated fresh gingerroot
2 tsp minced garlic
2 baby eggplants, cut into cubes (or about 2 cups chopped eggplant)
1 small handful sugar snap peas or snow peas
1 medium red bell pepper, cut into strips
2 tbsp Thai red curry paste (see tip below)
1 can (14 oz/398 ml} coconut milk (light or regular)
1 tbsp fish sauce (or reduced-sodium oy sauce*)
1 tbsp coconut sugar or brown sugar
1 tbsp freshly squeezed lime juice
1/2 tsp grated lime zest
15 fresh basil leaves
3 tbsp chopped fresh cilantro

Directions

If you’re serving this recipe with jasmine or basmati rice, get that started first. Have your ingredients prepped and ready to go as this meal comes together quickly.

Heat coconut oil in a large, non-stick wok or skillet over medium­ high heat. Add chicken. Cook and stir until chicken is lightly browned and almost cooked through. Remove from skillet and set aside.

Add onions, ginger root and garlic to skillet. (Add a bit more oil or some water, if necessary, to prevent sticking). Cook and stir until onions begin to soften, about 3 minutes. Add eggplants, sugar snap peas and bell peppers. Continue stir-frying for about 5 more minutes. Stir in curry paste and cook for 30 more seconds.

Return chicken to skillet, along with coconut milk, fish sauce, sugar, lime juice and zest. Mix well and bring to a gentle boil. Reduce heat to medium and let mixture cook, uncovered, for about 5 minutes, until chicken is cooked through. Stir in basil and cilantro. Serve hot.

* For gluten-free, use Tamarisoy sauce.

Tip

Thai red curry paste and fish sauce are essential ingredients in this recipe. Look for the paste in a small jar and the fish sauce in a bottle in the ethnic or international food aisle of your grocery store. In a pinch, you can substitute soy sauce for the fish sauce but the flavor won’t be quite the same. It’s still good though! With Thai curry, just about any type of vegetable works: broccoli, mini corncobs, baby bok choy, green beans—even small cubes of squash or sweet potatoes. Have fun with it!

Nutritional info

Per serving (with light coconut milk; rice not included): 342 calories, 12.6 g total fat (8.8 g saturated fat), 36 g protein, 18 g carbohydrate (4 g fiber, 10 g sugars), 82 mg cholesterol, 703 mg sodium

Recipes and photos courtesy of Greta Podleski’s latest cookbook, Yum and Yummer, on behalf of her new partnership with WW Canada