Thai Red Curry Chicken and Vegetables
Author: Meghan Birt
Recipe type: Main Dish
Cuisine: Thai
Serves: Serves 4
- 2 Tablespoons Coconut Oil
- 1 red onion, in strips
- 1 red pepper, in strips
- 1 medium zuchinni, diced
- 2 cups cooked chicken (I used leftover turkey breast)
- 1 can coconut milk, I use this brand
- 1 Tablespoon red curry paste
- 2 teaspoon freshly grated ginger
- 1 teaspoon pink salt
- pinch red pepper flakes (optional for more spice)
- In a large skillet over medium heat melt the coconut oil
- Add the onion, pepper and zucchini and sauté about 4-5 minutes
- Add chicken and stir together
- Add the coconut milk, red curry paste, ginger, pink salt and red pepper flakes and stir until combined
- Simmer for 10 minutes and serve warm
Recipe by Meghan Birt at https://meghanbirt.com/2015/02/thai-red-curry-chicken-vegetables/
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