Tuesday, June 4, 2013

Red Pepper and Chicken Coconut Curry

My husband loves a good red curry. It is his favorite dish by far. I am always making it different ways to find out which way is his favorite. He likes it authentic, with not too much coconut. Just enough to give it a creamy texture. So many recipes call for too much. So far this one is his favorite version. I like it because it is packed full of nutrients. All you need is a trip to your local farmers market and a few spices and you can easily make this wholesome dish at home. 

I realize it isn't the most photogenic dish. Any of you that eat red curry, know that it is really hard to make it look "gourmet". I assure you it tastes amazing. 

Gluten-Free Red Pepper and Chicken Coconut Curry

adapted from the Cafe Sucre

2 tablespoons olive oil
2 medium onions, coarsely chopped
2 stalks celery, roughly chopped
8 ounces carrots, peeled and roughly chopped
1 tablespoon garlic
1 tablespoon red curry paste (my hubby likes it spicy so I use 2 TBSP).
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon tumeric
1 teaspoon cumin
2 teaspoons finely chopped fresh ginger
1 tablespoon finely chopped lemongrass
2 tablespoons fresh basil
3 tablespoons brown sugar
3 cups low sodium chicken broth
1 cup chopped bell peppers, you can use just red or mix it up with all different colors. 
1 teaspoon sea salt
1 13.5 ounce can coconut milk

1 can water chestnuts

1 can bamboo shoots
1 cup mushrooms
1/2 cup diced thai basil
4 cups thai sliced chicken breast
1 cup julienne sliced bell peppers
juice of 1 lime

Heat the olive oil in a medium sauce pan set over medium heat. 
Add the onions, carrots and celery and cook until onions are translucent, approximately 8-10 minutes.

Add the garlic and next 10 ingredients through the brown sugar (you can use 2 TBSP sucanat if you are looking for a lower glycemic index ingredient to use), and cook another 2 minutes, stirring occasionally. 
Add the broth, peppers and salt and bring to a boil. Reduce heat to a medium simmer and cook for 50-60 minutes or until the carrots are super tender.

Remove from heat, add coconut milk and puree in batches or use an emersion blender which is my preferred method because you can do it right in the pan.

Add mushrooms, bamboo shoots, water chestnuts and let simmer for 10 minutes.

With your chicken breast, you want to cut it on a diagonal angle very thin, against the grain. 
Add chicken, bell peppers, lime and cook another 10 minutes. 
Serve over Asian rice noodles or rice. 

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