How to Make Red Thai Curry

by Nikki Cobb

Supplies

  • 1 ½ Pounds Chicken breast
  • 2 Coconut milk (cans)
  • 1 Cup Snow peas
  • 2 Cups Baby carrots
  • 2 Russet potatoes
  • 2 Bell peppers
  • ¼ Cups Wine (I used white zin)
  • 3 Tablespoons Red curry paste
  • 1 Cup Stock (chicken or veg)
  • 2 Tablespoons Fresh cilantro
  • Salt (to taste)
  • Pepper (to taste)
  • Instructions

    Step 1

    Here's a quick video of all the steps!

    Step 2

    🔹Wash and thinly slice the peppers and snow peas. 🔹Peel and cube the potatoes. 🔹Slice the baby carrots.🔹Season all the veggies with salt & pepper.

    Step 3

    🔹Cube the chicken & season with spices of your choice (I used salt, pepper, garlic powder, onion powder, & paprika). 🔹Put a large pot on med-high heat. Add enough oil to coat the bottom of the pot.

    Step 4

    🔹Add the chicken and cook until brown/no liquid remains. Remove the chicken and set aside in a bowl. 🔹Add the wine & deglaze, scraping the brown bits of the bottom. Cook until wine evaporates.

    Step 5

    🔹Add enough oil to coat the bottom of the pot , sauté all veggies except the snow peas and cilantro for 2 mins.

    Step 6

    🔹Reduce heat to medium and add: coconut milk, cooked chicken, curry paste, and the stock. Cover and boil for 15 mins. Taste and season if necessary.

    Step 7

    🔹Reduce heat to medium-low and cook until all veggies are softened. Add the snow peas and turn off the heat. Then add the cilantro. 🔹Serve alone, with brown rice, or quinoa.

    Step 8

    Super delicious on top of brown rice!