30 minutes OR LESS
Marukan Chicken Thai Red Curry
This recipe has a great depth of flavor with the delicious vegetables combined with the spicy red curry.
2 Tbsp
Coconut Oil
1
Yellow Onion, cut in half and sliced
2
Cloves of Garlic
1 Tbsp
Fresh Ginger, grated
2 Tbsp
Thai Red Curry Paste
2 Cups
Broccoli Florets
1
Red Bell Pepper, thinly sliced
1
Yellow Bell Pepper, thinly sliced
1 1/2 Lbs.
Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
1 (15 oz)
Can of Coconut Milk
1/2 Cup
Gluten Free Chicken Broth or Water
3 Cups
Baby Spinach
2 Tbsp
1 Tbsp
Tamari or Gluten Free Soy Sauce
4 Cups
Cooked Rice, for serving
For Garnish
Thai Basil or Basil
For Garnish
Fresno Chili, sliced
INSTRUCTIONS
Heat oil in a large skillet or wok over medium high heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic, ginger, and curry paste, cook, stirring for 1-2 minutes.
Add the broccoli, peppers, chicken, coconut milk, and water, reduce heat to medium and cook until the chicken is cooked through, and the vegetables are almost tender, about 5 minutes. Stir in the spinach, vinegar, and soy sauce, and cook, stirring until the spinach is wilted.
Serve over rice and garnish with basil and chili slices.
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