Red Curry Chicken
with root vegetables / cauliflower rice

Name: Red Curry Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 lb Potatoes, sweet, peeled and chopped; 2 Turnips, small (sub carrots), peeled and chopped; 1/2 Bell peppers, red, chopped; 2 cloves Garlic, minced; 2 tsp Ginger, fresh, grated; 1 lbs Chicken breasts, boneless and skinless, chopped; 3 Tbsp Cilantro, fresh, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 Tbsp Curry paste, Thai red (sub yellow or green); 1 1/2 cups Coconut milk, light; 1/2 Limes, juice of; 2 heads Cauliflower, florets chopped; 3 Tbsp Butter

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Spice this red curry chicken to your liking by adding more or less curry paste (red, yellow, or green will work). Sweet potatoes and creamy coconut milk also help to balance the dish and temper the heat.

Dependency

Spiced Shrimp with Cauliflower, Carrots and Parsnips

Ingredients

Metric

Servings:

Red Curry Chicken:

Potatoes, sweet - 3/4 lb , peeled and chopped
Turnips, small (sub carrots) - 2 , peeled and chopped
Bell peppers, red - 1/2 , chopped
Garlic - 2 cloves , minced
Ginger, fresh - 2 tsp , grated
Chicken breasts, boneless and skinless - 1 lbs , chopped
Cilantro, fresh - 3 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Curry paste, Thai red (sub yellow or green) - 1 Tbsp
Coconut milk, light - 1 1/2 cups
Limes - 1/2 , juice of

Cauliflower Rice (enough for 2 nights):

Cauliflower - 2 heads , florets chopped
Butter - 3 Tbsp

Prep

Cauliflower rice - This makes enough for 2 nights. 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 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 salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
Potatoes / Turnips / Bell peppers / Garlic / Ginger - Prep as directed. (Can be done up to 3 days ahead)
Chicken - Chop into bite-sized pieces, season with salt and pepper and tenderize with a fork.
Cilantro - Chop cilantro.

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Make

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 salt and pepper.
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.
Add second part of oil and garlic, ginger, curry paste and bell peppers to hot oil. Saute until bell peppers are just starting to turn tender, ~1 minute. Add sweet potatoes, turnips and coconut milk and bring to a simmer. Simmer until sauce reduces slightly, ~3 minutes. 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. Season with salt and pepper. Top with lime juice and cilantro.
If made ahead, reheat cauliflower rice briefly in the microwave. (Remember to save half for Thursday.)
Spoon chicken, vegetables and sauce over cauliflower rice and enjoy!

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