This Thai red curry chicken and vegetables is the perfect way to warm up on a chilly night at home. It’s loaded with juicy tender chicken, healthy vegetables and the most delicious red curry broth.
1lb.chicken tenderloin, cubed into bite-sized pieces
2tablespoonsavocado oil, divided
salt, to taste
cracked black pepper, to taste
2teaspoonsginger, peel off skin, mince
2teaspoonsgarlic, 2-3 cloves, mince
2-3tablespoonsred curry paste, I used 2 tablespoons
1mediumred bell pepper, diced or sliced
2small-mediumcarrots, peeled and sliced diagonally, ¼ inch thick
¾cupchicken bone broth, or chicken broth
13.66ouncescoconut milk, option to use lite instead
1tablespoonlight brown sugar
1tablespoonlime juice, fresh squeezed
1teaspoonfish sauce, optional
2 teaspoonslow sodium soy sauce, use this if you skip the fish sauce
½cupbutternut squash, softened in advance and diced
½cupbroccoli, softened in advacne
Sides and Garnishes
1cup rice, cook according to the package, makes about 2 cups cooked
2tablespoonsbasil, freshly chopped
2tablespoonscilantro, freshly chopped
1lime, cut into wedges
Equipment
1 large Dutch oven
Instructions
Heat 1 tablespoon avocado oil in your Dutch oven pot over medium high heat. Once hot, add the cubed chicken and season it with a pinch salt and pepper. Once cooked through, remove the chicken from the pot. Set aside.
Add the remaining avocado oil. Then, add the minced ginger and garlic. Saute for 20-30 seconds or until fragrant then add the red curry paste. Stir well.
Next, add the diced red bell peppers and thinly sliced carrots. Stir well. Sauté for 4-5 minutes and deglaze the pan with the chicken stock.
Next, add the chicken and its juices back into the pot. Add the coconut milk, lime juice, fish sauce and brown sugar. Stir well. If you omit the fish sauce, add 2-3 teaspoons low sodium soy sauce instead.
Bring to a soft boil and add the softened butternut squash, and softened broccoli. Season with salt and pepper to taste. Reduce the heat and simmer until everything is heated through and tender.
Serve in a bowl alongside cooked rice. Top with freshly chopped cilantro, basil leaves, and lime wedges.