Thai Coconut Red Curry with Assorted Vegetables

Thai Coconut Red Curry with Vegetables

After frequenting our local Asian restaurant way more often that I would like to admit, I decided to try my hand at one of our favorite dishes there: Thai coconut curry. While their version is to die for, it does strain the budget a bit if you go there every week.

Only half kidding.

And so like any good little food blogger, I decided to try my hand at recreating it at home. I have to admit, I was surprised at how well this version turned out. It was almost perfectly on par with the flavors at our favorite restaurant and it took minutes to throw together (chopping the vegetables took up the majority of the time). A and I are both huge fans of coconut and the mixture of chicken and vegetables with curry and coconut is just heavenly.

Are you a Thai food fan? What’s your favorite dish?

P.S. For those who aren’t fans of meat… you can just as easily opt out of the meat and sub in vegetable broth for the chicken broth.

Thai Coconut Red Curry with Vegetables Thai Coconut Red Curry with Vegetables

THAI COCONUT RED CURRY WITH ASSORTED VEGETABLES 
 
INGREDIENTS
2 T sesame oil
1 pound boneless, skinless chicken breasts, cubed
1 1/2 tsp salt
 
2 T sesame oil
1 large onion, sliced
4 garlic cloves, minced
2 T fresh ginger, grated
1 yellow pepper, sliced
1/2 c green beans
5 oz mushrooms, sliced
1-2 c broccoli, chopped
1 c peas
 
4 c chicken broth
2 tsp soy sauce
4 tsp red curry paste**
1 tsp fish sauce
1 can coconut milk
3 T cornstarch
 
*A mixture of dried seasoning: salt, sugar, garlic, ginger, toasted sesame seeds, black sesame seeds, toasted coconut, onion. CONTAINS WHEAT – seasoned pepper can be subbed in for gluten-free option.
 
**Use Thai Kitchen for a milder, less spicy flavor
 
DIRECTIONS
In a skillet on med-high, add 2 T sesame oil, chicken, seasoning, and salt. Sauté until chicken is cooked through. Set aside. In a large pot, heat 2 T sesame oil on med-high heat and add onions. Sauté for 5 minutes. Add garlic and ginger and sauté for 1 minute. Add remaining vegetables and cook for 5 minutes, stirring often. Add chicken, chicken broth, soy sauce, red curry paste, fish sauce, and half of coconut milk to pot and combine. 
 
In remaining half of coconut milk, mix cornstarch until well-combined. Add coconut milk/cornstarch mixture to pot and stir. Bring thai curry to a boil and turn heat to low. Simmer for 15-20 minutes. 
 
Serve with rice or noodles. 

Thai Coconut Red Curry with Vegetables

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