Thai Chicken and Vegetable Curry
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Thai Chicken and Vegetable Curry
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| Servings |
| 8servings |
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Ingredients
- 1Tablespoon olive oil
- 1medium onionsliced
- 1medium red bell peppersliced
- 1/2cup sugar snap peas
- 1/2cup sliced shiitake, bella, or brown mushrooms
- 1/4tsp salt
- 32 ounces boneless, skinless chicken breastscut into 1-inch pieces
- 2teaspoons turmeric
- 2teaspoons curry powder
- 1Tablespoons Thai red curry paste
- 4medium plum tomatoeschopped
- 13.5ounce can unsweetened lite coconut milk
- 1 can of watermeasured with can of coconut milk
- 1Tablespoon fish sauce
- 2teaspoons brown sugar
- 1/2cup cilantroroughly chopped
- 5ounces spinach
Instructions
- In a large sauté pan over high heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt and immediately turn the heat to medium. Stir every so often and cook until the onions until they are softened and beginning to brown at the edges (about 5 minutes).
- Place the chicken in a large bowl and season with salt.
- Add the curry powder, turmeric, and Thai red curry paste to the onions and stir until onions are coated in the spices (about 1 minute). Add the chicken pieces to the pan, stirring frequently to prevent sticking and encourage stir-frying. Cook thoroughly (about 5-7 minutes) until chicken is cooked through and temps at 165 degrees Fahrenheit. Use tongs to remove chicken and transfer to a plate.
- Add the bell pepper, sugar snap peas, and mushroom into the pan and sauté (about 5-6 minutes).
- Add the tomatoes and stir until they just begin to soften (about 1 minute). Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.
- Add the chicken pieces back into the pan and stir to coat evenly. Add chopped cilantro and spinach into the pan and stir to combine all ingredients.
- Spoon rice into bowls (if serving over rice). Top with chicken and sauce, and serve immediately. Enjoy!
Recipe Notes
