Easy Red Curry Chicken

This Easy Red Curry Chicken is a balanced dish that brings together proteins, healthy fats, fiber, and antioxidants.

Course curry, red curry, Soup

Cuisine homemade, indian cuisin

Keyword comfort food, healthy soup, low carb soup

Prep Time 10

Cook Time 20

Total Time 20

Servings portions

Calories 343kcal

Author missblasco

Equipment

Regular pot

Ingredients

600 g boneless chicken breast 2 units, diced
1 medium onion 50 g
2 medium carrots 75 g
½ large red pepper 50 g
4 oz green beans 100 g
100 ml coconut milk
200 ml vegetable broth
2 tbsp extra virgin olive oil or coconut oil
2 tsp red curry paste depending on spice preference
1 pinch toasted sesame seeds
12 roasted peanuts
1 pinch sea salt

Instructions

Heat one tablespoon of oil in a pot and sauté the chicken until golden. Remove and set aside.
In the same pot, add onion, carrots, and red pepper. Season lightly with salt and cook until soft. Add green beans and sauté for just 2 minutes to keep them crisp. Remove and set aside.
Add a little more oil and stir-fry the red curry paste for a few seconds, being careful not to burn it.
Pour in the coconut milk and vegetable broth, stirring well. Let it simmer over medium heat for 3–5 minutes.
Return the chicken and vegetables to the pot. Cook on low heat for another 5–7 minutes, until the chicken is tender and the flavors combine.
Taste, adjust seasoning, and serve hot, sprinkled with sesame seeds and roasted peanuts.

Notes

Start with a small amount of curry paste and increase gradually. Remember that spiciness intensifies as it cooks.
Do not overcook the vegetables. Green beans, in particular, should remain slightly crisp for texture.
Curries taste even better the next day as the flavors meld. Prepare it in advance and reheat gently.
Pair with brown rice or quinoa for extra fiber, or with cauliflower rice for a low-carb option.
You can replace chicken with shrimp, turkey, or even tofu for a vegetarian version.

Nutrition