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Chicken Red Curry with Veggies
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Chicken Red Curry with Veggies

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Food Category:  Pasta/Rice, Poultry, Vegetables
This dish offers big, bold Thai flavors that you will love!
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Servings Serving
Cal 418 kcal
Protein 15 g
Carbs 30 g
Fat 18 g
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No. of Servings

Ingredients 

  • 1 tsp coconut oil (organic)
  • 1 tsp ginger root (minced)
  • 1 tsp red curry paste (add more or less to your liking)
  • 1 tsp garlic cloves (minced)
  • ⅓ cup onions (cut in wedges)
  • ⅓ red pepper (diced)
  • ¼ cup snap peas
  • ⅓ chicken breast (cooked - organic or all-natural is best)
  • ½ cup coconut milk
  • 2 tsp basil (chopped)
  • ⅔ cup cooked rice (cooked according to package )
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Instructions 

  • Heat coconut oil in a pot. Add garlic and ginger and stir.
  • Add the red curry paste and stir until the paste is evenly distributed.
  • Add the peppers and onions and cook until almost soft.  
  • Add snow peas, cooked chicken, and coconut milk. Cook until heated.
  • Pour curry sauce over rice and top with chopped basil!

Notes

Serves: 3-4

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