Red Coconut Curry Chicken Recipe
Red Coconut Curry Chicken is an extremely versatile and freezer meal friendly!
Servings: 6
Calories: 257kcal
Ingredients
- 1 can coconut milk
- 1 1/2 tsp fish sauce found in Asian isle at most grocery stores
- 1-2 tbsp red curry paste depending on heat preference
- 1-2 tbsp brown sugar
- 1 tbsp freshly grated ginger
- 3 cloves garlic minced
- 1 dash cayenne pepper
- 1 dollop peanut butter
- 2-3 cups of whatever fresh veggies you have around
- 1 lb chicken cut in thin strips with a little salt & pepper sprinkled on top
- 1-2 tbsp oil for sautéing
Instructions
- Heat 1-2 tablespoons oil over medium heat until hot. Sauté chicken in oil until just no longer pink. Throw in veggies and sauté for a minute or two. (They don't need to cook very long because they will continue to cook in the sauce. I literally just let them hang out for a minute before moving on.) Add fresh ginger and garlic and let cook for about 30 seconds, until fragrant. Make sure not to let them burn!
- Stir in coconut milk, fish sauce, brown sugar, curry paste, cayenne, and peanut butter. I take a regular spoon from my utensil drawer and scoop up a big ol’ dollop of peanut butter. This isn't an exact science. Feel free to taste the sauce at this point and add more if you'd like.
- Continue to heat over medium heat until sauce is hot and veggies are cooked to your liking. Serve immediately over cooked rice in bowls.
Nutrition
Serving: 125g | Calories: 257kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 27mg | Sodium: 181mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3525IU | Vitamin C: 8.2mg | Calcium: 37mg | Iron: 3.1mg