Thai Red Curry Chicken

This past weekend I made my wife’s gluten-free, soy-free light version of her Thai red curry chicken served with fresh Thai basil.  We usually use soy sauce but  replaced it with Coconut Secret’s coconut aminos and this dish came out wonderful.  The heat was there but not over powering since we used light coconut milk so you can actually really taste the red curry. Thai Kitchen products were used for this delicious dish.  We recommend using their curry products along with their fish sauce because they do not take shortcuts to making their products.  Try serving this dish over a bed of steamed rice and enjoy!

Ingredients:

1 lb. Chicken breast

14 oz. Lite coconut milk

2 tbsp Thai Kitchen Red curry paste

1 cup Onions (diced)

1 tbsp Potato starch

2 tbsp Thai basil (fresh)

1 tbsp Coconut Secret Coconut Aminos (optional)

Himalayan salt (as desired)

Ground black pepper (as desired)

1 tbsp Thai Kitchen Fish sauce

1 cup Baby carrots

1 cup Sugar snap peas

1/2 can of bamboo shoots (cut into thin slices)

1/2 Jalapeno pepper (diced)

1 tbsp Grape seed oil

Directions:

1.  Marinate the small pieces of chicken breast with some Himalayan salt and ground black pepper as desired.

2. Dissolve 1 tbsp of potato starch in a bowl mixed with coconut milk and set aside for later use.

3. Prepare a wok or pot with water.  Bring water to a boil and blanch the carrots by itself for 5 minutes and then add in the sugar snap peas and bamboo shoot for another 2 minutes.

4.  Brown the chicken in a wok using grape seed oil until it is almost cooked all the way.

5.  Add in the onion and Jalapeno peppers to the chicken.

6.  Add in the carrots, sugar snap peas, bamboo shoot along with 2 tbsp of red curry paste, coconut aminos and 1 tbsp of fish sauce to the chicken.

7.  Stir for a good minute or until the curry paste is mixed thoroughly.

8. Stir the potato starch in the coconut milk and pour in to the pan with the chicken and vegetables. Bring to a boil and simmer for a minute over medium heat.

9.  Let it simmer just a little bit longer.  At this point give the sauce a taste and feel free to add salt if you feel you need to.

10.  Best served over a bed of steamed rice. Bon Appétit!

Thai Red Curry Chicken

Yield: 2 Servings

Ingredients:

1 lb. Chicken breast

14 oz. Lite coconut milk

2 tbsp Thai Kitchen Red curry paste

1 cup Onions (diced)

1 tbsp Potato starch

2 tbsp Thai basil (fresh)

1 tbsp Coconut Secret Coconut Aminos (optional)

Himalayan salt (as desired)

Ground black pepper (as desired)

1 tbsp Thai Kitchen Fish sauce

1 cup Baby carrots

1 cup Sugar snap peas

1/2 can of bamboo shoots (cut into thin slices)

1/2 Jalapeno pepper (diced)

1 tbsp Grape seed oil

Directions:

1. Marinate the small pieces of chicken breast with some Himalayan salt and ground black pepper as desired.

2. Dissolve 1 tbsp of potato starch in a bowl mixed with coconut milk and set aside for later use.

3. Prepare a wok or pot with water. Bring water to a boil and blanch the carrots by itself for 5 minutes and then add in the sugar snap peas and bamboo shoot for another 2 minutes.

4. Brown the chicken in a wok using grape seed oil until it is almost cooked all the way.

5. Add in the onion and Jalapeno peppers to the chicken.

6. Add in the carrots, sugar snap peas, bamboo shoot along with 2 tbsp of red curry paste, coconut aminos and 1 tbsp of fish sauce to the chicken.

7. Stir for a good minute or until the curry paste is mixed thoroughly.

8. Stir the potato starch in the coconut milk and pour in to the pan with the chicken and vegetables. Bring to a boil and simmer for a minute over medium heat.

9. Let it simmer just a little bit longer. At this point give the sauce a taste and feel free to add salt if you feel you need to.

10. Best served over a bed of steamed rice. Bon Appétit!

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2 Responses to “Thai Red Curry Chicken”

  1. #
    1
    Rosa — August 24, 2011 @ 2:48 pm

    Really scrumptious looking! I am always hungry for Thai curries.

    Cheers,

    Rosa

    Reply

  2. #
    2
    Kristi Rimkus — August 28, 2011 @ 1:46 pm

    Your pictures and plating put my food pictures to shame! Lovely!
    Kristi Rimkus recently posted..Collard Greens? Not me! Garlicky Collard GreensMy Profile

    Reply

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