Thai Red Curry with Vegetables

Ingredients

• Coconut oil

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 dash or 0.4g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Carrots

  Raw

  3 medium or 183g

• Maesri Thai Red Curry Paste

  2 Tbsp or 40g

• Coconut Milk

  Thai Kitchen

  ⅔ cup or 204g

• Water

  Plain, clean water

  ½ cup or 118g

• Kale

  Scotch, raw

  1 ½ cup, chopped or 101g

• Brown sugar

  1 ½ tsp packed or 7g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lime juice

  Raw

  2 tsp or 10g

Directions

1. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Saute chicken until done. Remove from pan. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
2. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
3. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
4. Remove the pot from the heat and season with soy sauce and lime juice. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

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