Thai Red Curry Chicken with Vegetables

Click here for a printable recipe!

Click the above picture for a link to the Tom Yum Soup Blog Post that contains information on how to obtain kaffir lime leaves online. Don't be intimidated by the number of ingredients. This dish served with rice will feed a bunch of people and is extremely healthy and tasty.

Ingredients

• 1.5 lbs boneless/skinless chicken thighs, fat trimmed and cut into ½ inch chunks
• 1 can unsweetened coconut milk (14.5 oz)
• 1 tbsp coconut oil (or vegetable oil/safflower oil/grapeseed oil)
• 1.25 cups skim milk
• 3-4 kaffir lime leaves, torn
• Vegetables: ½ c green beans (blanched and cut into 1 in pieces), 1 large zucchini cut into half moons, 1 large tomato (on the vine/slicer) cut into ½ inch chunks, 4 medium-sized new/red potatoes cut into ½ inch chunks and parboiled (boiled for 5-6 minutes prior), 1 red jalapeno (seeds removed) cut into 1 inch long julienned strips (or green is fine if you can’t find red)
• 1/3 c fresh pineapple cut into ½ inch pieces
• 2/3 c Thai basil, roughly chopped
• Seasonings: 1 tsp sugar, 1 tbsp fish sauce, and salt to taste. Coconut milk drizzle garnish

Directions

1. Heat wok on medium heat. Add ½ can of coconut milk, coconut or other oil, and red curry paste.
2. Mix in red curry paste thoroughly and add chicken. Cook for 7-8 minutes, stirring frequently.
3. If mixture ever looks a little dry, have ¼ cup skim milk reserved and pour in a small amount.
4. Add remaining coconut milk (reserve 2-3 tbsp for topping) and 1 c skim milk. Med/High heat.
5. Add Thai basil, fish sauce, sugar, kaffir lime leaves, and all vegetables. Cook for 6-7 minutes.
6. Zucchini should be tender (that’s your measuring stick for doneness). Add salt if needed.
7. Serve with rice and enjoy!

Nutrition (per serving...6 servings total for recipe): 232 calories, 14g carbs, 8g fat, and 26g protein (calculated with www.myfitnesspal.com/recipe/calculator).

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