Thai Red Curry Chicken Recipe

Ingredients

• 2 tablespoon Coconut oil (or avocado, vegetable oil.)
• 1 tablespoon Thai Red Curry paste
• 1 pound Chicken Breast (Sliced into small pieces)
• 1 cup Broccoli Florets
• 1 cup Baby Carrots (Sliced them or leave them whole)
• 8 ounce Can Sliced Bamboo (Drained and Rinsed)
• 2 13.5 oz Cans of Coconut Milk (I always use full fat)
• 1-2 teaspoon Thai Fish sauce (Start with one and taste, then add more if needed)
• 1-2 Thai Chili’s (Taste curry first, if more spice is desired then add chili’s)
• Thai lime leaves and Thai basil for garnish (Optional)

Instructions

1. 1

   Heat coconut oil in a large pot with a lid over medium high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.

2. 2

   Add chicken breast and coat with curry paste, cook thoroughly. If it's getting too dry, add a splash of coconut milk and continue cooking.

3. 3

   After chicken is cooked, add broccoli, baby carrots, and bamboo shoots. Stir to coat all veggies in the curry paste.

4. 4

   Add both cans of coconut milk and give it a good stir. Close lid and bring to a light boil, then stir and reduce heat to simmer until veggies become tender. About 5 minutes.

5. 5

   Turn off heat, taste, and see if it needs more fish sauce, chili peppers, or more curry paste. Garnish with Thai lime leaves (cut into thin strips) and Thai Basil if available.

6. 6

   Serve hot with rice, noodles, cauliflower rice, or zoodles for low carb option.