I’m loving this new recipe! Thai chicken and vegetable curry is one of the most ancient and traditional dishes – it’s so warm, cozy and nourishing and has been a staple in many cultures for hundreds of years. I wanted to give my “fresh” spin on it with minimal ingredients for a quick and healthy meal option thats also delicious of course!
This dish has tons of fiber from red and orange pepper, string beans, onions, and has an awesome flavor profile with ginger, lime, and cilantro, three of my favorite ingredients. I hope you enjoy this recipe as much as I did! Tag #freshplates on social media or comment below if you like this recipe!
Thai Chicken & Vegetable Red Curry
Easy and comforting thai dish, healthy and delicious!
Ingredients
- 1.25 lb. chicken breasts (preferably organic), diced
- 1/2 white onion, diced
- 2 tbsp. red curry paste
- 4 garlic cloves, minced
- 1 red pepper, diced
- 1 orange pepper, diced
- 1 cup green beans, trimmed and roughly chopped
- 2 tsp. fresh ginger, minced
- 1/2 tsp. sea salt and pepper to taste
- 1 tsp. dried basil
- 1 tsp. organic sugar
- 2 tbsp. fresh lime juice
- 2 tbsp. low sodium soy sauce or coconut aminos
- 1 small handful of cilantro, chopped
Directions
- Step 1 Start by heating the oil on medium high heat in a non-stick skillet, add diced onion, diced chicken and red curry paste. Cook until chicken is no longer pink on all sides, about 6 minutes.
- Step 2 Meanwhile, dice the peppers and string beans. Add peppers, string beans, garlic and ginger into pan and sautee for 1 minute.
- Step 3 Add canned coconut milk, stir and bring to a boil, then reduce to a simmer.
- Step 4 Add organic sugar, soy sauce or coconut aminos, lime juice, basil, sea salt and pepper.
- Step 5 Simmer for about 10-12 minutes to allow sauce to thicken, stirring occasionally.
- Step 6 Top with cilantro and enjoy warm over your choice of rice or grain, or cauliflower rice for a lower carbohydrate option! Enjoy!
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