Red Coconut Chicken Curry

Red Chicken CurryComfort food. It’s warm, full of vegetables and coconut milk. It’s got great taste, however it’s mild. I also love the way it fills up the kitchen with this wonderful aroma. It also only took about 30 minutes in total to prepare – which is good because the smell was making me hungry! redcurry3Ingredients:
1 pound of chicken, cut into bite sized pieces
2 baby bok choy, shredded
1 large sweet potato, peeled and chopped
1 red bell pepper, diced
4 cups light coconut milk
2 tablespoons fresh ginger, grated
1 lime, juiced
1 tablespoon coconut oil
3 tablespoons red curry paste
1/2 teaspoon sea salt
rice or gluten free grain of choice

* I used Thai Kitchen brand Red Curry Paste. It’s gluten/dairy free and vegan

redcurry2In a large skillet over medium heat melt the coconut oil. Then add the chicken and ginger. When the chicken is nearly done cooking, add the red curry paste. Next add in the coconut milk and the vegetables. Cook over medium heat allowing it to come to a slow boil stirring occasionally, then reduce the heat, add in the lime and salt and allow to simmer for 10-15 minutes. Serve with gluten free grains of choice. Serves 4-6. Enjoy!

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One thought on “Red Coconut Chicken Curry

  1. Sophie33 2014/04/14 / 1:19 pm

    A lovely curry that I also love,..:) MMMM! x

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