This coconut curry is a rich and flavorful dish that combines tender chicken or tofu with vibrant vegetables in a creamy coconut milk sauce. Served over wholesome brown rice, it’s a comforting and satisfying meal that brings the warmth of exotic spices to your table.
Ingredients
- 1 lb chicken breast, cubed (or 14 oz firm tofu, pressed and cubed)
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
- 2 cups cooked brown rice
Instructions
1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 3-4 minutes.
2. Stir in the red curry paste and cook for another minute, then add the cubed chicken or tofu, cooking until browned on all sides.
3. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer. Add the bell pepper, broccoli, and snap peas, cooking for an additional 5-7 minutes until the vegetables are tender and the chicken is cooked through.
4. Season with salt and pepper to taste, then remove from heat.
5. Serve the coconut curry over a bed of warm brown rice, garnished with fresh cilantro.
Aprile's Kitchen 