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Red Curry Chicken
with root vegetables / cauliflower rice

Active: 45 min Total: 45 min
It's been a few years since we brought back this version of Thai curry that features chicken and vegetables in a flavorful spicy sauce. The result is rich and satisfying served over cauliflower rice. This meal was last featured in 2018.
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Proteins
Cuisines

Ingredients

Metric
Servings:
4
Red Curry Chicken:
  • Sweet potatoes - 12 oz , peeled and chopped
  • Turnips - 12 oz , peeled and chopped (sub carrots)
  • Bell peppers, red - 1 , diced
  • Ginger, fresh - 1 tsp , grated
  • Garlic - 2 cloves , chopped
  • Chicken breasts, boneless and skinless - 1 lbs , chopped
  • Cilantro leaves - 3 Tbsp , chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Curry paste, red - 3 Tbsp , more or less to taste
  • Coconut milk (14 oz / 397 g) - 1 can
  • Limes - 1/2 , juice of
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 2 Tbsp

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Turnips / Bell peppers / Ginger / Garlic - Prep as directed. Combine sweet potatoes and turnips. Store bell peppers in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  3. Chicken - Chop into bite-sized pieces, season with some salt and pepper and tenderize with a fork.
  4. Cilantro - Chop cilantro.

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Make

  1. Place sweet potatoes and turnips into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until sweet potatoes are tender, ~3 minutes. (Turnips should still have a bit of crunch.) Season lightly with some salt and pepper.
  2. Heat a Dutch oven or wok over medium-high heat and add first part of cooking oil. When oil is hot, sear chicken until golden brown on all sides, ~4 minutes total (it may not be cooked all the way through, but will finish in the sauce). Remove from pan and set aside. Return the pan to the burner and reduce heat to medium.
  3. To heated pan, add second part of oil, bell peppers, ginger, garlic, and curry paste. Saute until peppers are starting to soften, 2 to 3 minutes
  4. Add sweet potatoes, turnips, and coconut milk and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes.
  5. Return chicken to pan, spooning sauce over the top. Continue to simmer (don’t let it boil or the chicken will turn tough) until chicken is cooked through, ~4 minutes more.
  6. Stir in lime juice. Taste curry and season with some salt and pepper. Top with cilantro.
  7. If cauliflower rice was made ahead, reheat in the microwave.
  8. Serve curry chicken over cauliflower rice. Enjoy!

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