Easy Coconut Red Curry

This easy Coconut Red Curry is a lot simpler to make than you think! Grab some vegetables, chicken, and some red curry paste!

Course Dinner

Cuisine Thai

Keyword red curry

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 436kcal

Author Katie Cooksey

Ingredients

2 tablespoons olive oil
1/2 yellow onion diced
3 cloves garlic finely minced
1 tablespoon grated fresh ginger*
4 cups fresh vegetables** such as
diced butternut squash
broccoli
cauliflower
diced carrot
green beans
snow peas
diced bell peppers
sweet potato
or any other vegetable you'd like
2-13 oz. cans light coconut milk
3 1/2 tablespoons red curry paste
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
4 tablespoons real maple syrup or granulated sugar
chicken broth as needed
2 cups shredded rotisserie chicken ***see notes below
brown rice for serving
any desired toppings such as peanuts, cilantro, lime juice, thai basil, etc..

Instructions

In a large pot, heat olive oil over medium heat. Saute onion until mostly tender, about 4 minutes. Stir in garlic, ginger and vegetables and cook another 2 minutes.
Pour in coconut milk, curry paste, soy sauce, vinegar and sugar. See if it's as saucy as you'd like. If you'd like more 'broth', add in chicken broth as needed. (I added in about 1 cup.)
Gently simmer vegetables for about 10 minutes or until crisp-tender.
Stir in shredded chicken and serve over brown rice. Top with any desired toppings.

Notes

*I used fresh ginger and used a microplane to grate. You really need it grated to meld into the sauce completely. Powdered ginger will work in a pinch. Of course, adjust fresh or dried ginger according to your taste.

**I used a variety of vegetables based on what I had in my fridge and would advise you to do the same. Harder vegetables, like sweet potato or butternut squash that take a longer time to cook should be cut into small cubes so they cook as quickly as the broccoli or snow peas.

***If you don't have pre-cooked or rotisserie chicken, one large raw chicken breast is plenty of meat for the dish, since it is so vegetable heavy. Just place the whole piece of chicken into the pot with the coconut milk and other spices in step 2. Cover and simmer gently for 12-15 minutes or until the chicken has completely cooked through. Remove the chicken to shred, then stir back in and serve.

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