Monday, January 13, 2014

Red Thai Curry Chicken

Until tonight, I did not think it was possible (for me) to make authentic Thai food at home. Low and behold, I made a delicious curry for dinner, which tasted good enough to be on the menu at our favorite local thai restaurant. Thank you Jenna (of Eat Live Run blog) for sharing this amazing recipe!

At my local Kroger, I was able to find red curry paste, light coconut milk, and baby bok choy. As they say, the rest is history. We gobbled this up while watching Cinderella Man and had a relaxing Sunday date night. 
Red Thai Curry Chicken

1 lb boneless chicken breast, cut into bit-sized chunks
1 Tbsp coconut oil
3 cups light coconut milk
1 1/2 cups water
3 Tbsp red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1 inch knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4 inch pieces
1 1/2 tsp sugar
2 tsp fish sauce
Juice of 1 lime
1 tsp salt
Cooked rice or quinoa for serving
Sriracha sauce, for serving

Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and saute until fragrant - 2 minutes.

Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to saute over high heat for another two minutes. 

Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft, about 10 minutes. Serve curry over rice or quinoa with sriracha sauce on the side. 

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