Red Curry Chicken
Write a review
  1. 2 chicken breasts, cut into thin strips
  2. 1 onion, chopped
  3. 2 teaspoons garlic, minced
  4. 2 teaspoons ginger
  5. ½ jar Thai red curry paste
  6. 2 zucchini, chopped
  7. 1 can coconut milk
  8. 1 tablespoon lime juice
  9. 1 tablespoon sugar
  10. 3 tablespoons fish sauce
  11. 1 can great northern beans
  12. Chopped cilantro, optional
  1. Sear chicken strips in a skillet with sea salt and pepper, set aside. Add olive oil to skillet and sauté onion, garlic and ginger for 2 minutes. Add all other ingredients, except zucchini and cook for 30 minutes over low heat.
  2. In a separate saucepan, heat beans over low heat, add zucchini and cook for 10 minutes.
  3. Garnish with cilantro and serve over beans.
  1. Tip: for a spicier dish, add more curry paste. You can also add basil, water chestnuts, potatoes or fresh green beans.
  2. Red curry paste and fish sauce is available at Kroger.