Thai Red Curry with Chicken and Veggies

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Here is a fun and easy weeknight dinner, Thai Red Curry with Chicken and Veggies!

Another wonderful thing about Thai food aside from the quick cook time? The health factor! If you follow us, you know we are big into “Whole30-Friendly” recipes, and Thai food is actually one of our favorite things to make while doing the Whole30 Program because it is filled with flavor and you will totally forget you are on a diet! Using Whole30 compliant pantry staples and a good thai curry paste, this dish comes together so quickly for a healthy and hearty dinner. My husband (who could care less if something is Whole 30 or not) LOVED this Thai Red Curry with Chicken and Veggies meal and begged for more. I think you will, too! Enjoy!

Ingredients (serves 4):

3 boneless, skinless Chicken Breasts
2 heads of baby bok choy, Quartered
7 white mushrooms, stem removed and sliced
2 cloves of garlic, minced or finely chopped
1 red bell pepper, cut into bite sized cubes
1/2 of a medium sized red onion, sliced thinly
1 cup of fresh basil leaves, roughly chopped
1/4 cup of freshly chopped cilantro
2 tbsp. Red Boat Fish Sauce (Purchased mine at Whole Foods)
2 tbsp. Thai Kitchen Red Curry Paste (found at all grocery stores)
2 tbsp. fresh lime juice
0-2 Thai Chile Peppers, sliced very thinly (optional for additional spice, we highly recommend. We used 2 chiles and everyone thought it was “medium” on the spicy scale.)
13 oz. can of Thai Kitchen Regular Coconut Milk or Chaokoh Coconut Milk (Both of these can be found at most grocery stores. I have found that other Coconut Milk Brands can make your curry dishes very watery, so I like to stick to one of these two brands).
2-3 Zucchinis, spiralized

Method:

1. Rinse and pat dry Chicken breasts. Slice the chicken into thin, bite sized strips.

2. Make sure all of your veggies are cut up and ready to go (however, if you are cutting these way in advance, don’t spiralize the zucchini until later, it will get watery and soggy. I like to do them right before cooking or serving)!

3. Heat a large skillet over medium-high heat. When hot, add in 2 tbsp. of grapeseed oil (or olive oil). Add in your garlic, onions, and chicken. Cook for 5 minutes, the chicken will be cooked on the outside, but still lightly pink in the middle as it will continue to cook with the veggies and the sauce.

4. Now add in the red pepper, the bok choy, the mushrooms, thai chiles (if using) and the red curry paste. Saute for about 5 more minutes, stirring often, or until red pepper is slightly tender and Chicken is cooked all the way through.

5. Turn heat down to medium-low to low, now add in your can of coconut milk, the fish sauce and lime juice. Let cook and simmer lightly for about 5-10 minutes, stirring every 2 minutes or so.