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Week of 11/6/23

Red Curry Chicken
with carrots / snow peas / cauliflower rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Red Curry Chicken

This weeknight-friendly stir fry combines savory curry paste with creamy coconut milk. Together they form a rich, velvety sauce for chicken and crisp vegetables.
Smarts: Curry pastes can vary in spice level, so taste yours and add it according to your preference.

Tags
Low Calorie
Proteins
Chicken, non-ground
Cuisines
Asian - Fusion
Save recipe
68

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Red Curry Chicken:
  • Garlic - 2 cloves , chopped
  • Ginger - 1 Tbsp , chopped
  • Carrots - 8 oz , chopped
  • Snow peas - 8 oz , chopped
  • Chicken breasts, boneless and skinless - 1 lb , thinly sliced
  • Coconut milk - 1/2 cup
  • Bragg's / coconut aminos - 2 Tbsp
  • Honey - 1 Tbsp
  • Lime juice - 1 tsp
  • Fish sauce (opt) - 1 tsp
  • Curry paste, red - 1 to 2 Tbsp (use more or less, depending on your spice preference)
  • Green onions - 2 stalks , chopped; white and green parts separate
  • Limes - 1/2 , wedges
  • Oil, cooking - 1 Tbsp

Prep

  1. Cauliflower rice - (Double if making Wednesday's meal.) 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. Garlic / Ginger / Carrots / Snow peas - Prep as directed. Store garlic and ginger together in one container. Store carrots and snow peas separately. (Can be done up to 5 days ahead)

  3. Chicken - Prep as directed. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  4. Make sauce - Whisk together coconut milk, aminos, honey, lime juice, and fish sauce (if using). Begin whisking in curry paste in small increments until the sauce is as spicy as you like it.

  5. Green onions / Limes - Prep as directed.

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Make

  1. Heat a wok or large skillet with cooking oil over medium-high heat. Add chicken to heated oil and stir-fry until golden brown but not cooked through. Remove chicken from the pan and set aside.

  2. Return pan to heat and add carrots and white parts of green onions. Stir-fry for 2 to 3 minutes to get them started cooking. Add garlic and ginger and stir-fry 1 to 2 minutes more.

  3. Return chicken to the pan along with snow peas. Toss everything together until well combined.

  4. Lower heat to medium and pour sauce over everything. Bring to a simmer and continue cooking until chicken is cooked through and vegetables are crisp-tender. Fold in green parts of green onions.

  5. If cauliflower rice was made ahead of time, reheat it in the microwave (remember to reserve half if doubled.)

  6. Serve chicken and vegetables over cauliflower rice with lime wedges to squeeze over top. Enjoy!

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