Thai Red Coconut Curry with Chicken

This is a super easy, one pot recipe packed with flavor! It takes about 30 minutes and makes a delicious and healthy weeknight meal. It’s also so cozy and perfect for a winter evening. Here is the recipe!

Ingredients:

2 tablespoons olive oil
1 large yellow onion, minced
1 lb. boneless, skinless chicken tenders or breasts cut into small pieces (about 1 inch in size)
3 cloves of fresh garlic minced,
1 tablespoon of fresh ginger, peeled and grated
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 cup carrots, peeled and cut into thin pieces
1 red pepper, cut into thin pieces
1/4 cup mushrooms, chopped
2 tablespoons red curry paste. More can be added for additional spice
1 can of coconut milk (use the full fat!)
1 tablespoon honey or agave
1 tablespoon fresh lime juice, plus some sliced limes for garnish
1/4 cup fresh basil, chopped, plus some additional leaves for garnish
Sliced scallions for garnish
Salt & pepper to taste
Cooked rice or quinoa for serving

Directions:

In a large pot or dutch oven, heat olive oil on medium-high until shimmering. Add onion and stir until translucent (about 3 minutes). Next add chicken and cook for about 5 minutes until cooked through. Add garlic, ginger, cumin, cinnamon and stir for about 1 minute.

Add carrots, red pepper, mushrooms and stir for 1 minute. Add red curry paste, coconut milk, and honey or agave. Season with salt & pepper to taste. Stir everything together until mixed well. Let mixture start to boil, then turn heat down to medium-low. Cover and let cook for an additional 5-10 minutes until vegetables are fully cooked through and liquid has thickened up a bit.

Add lime juice and fresh basil. Stir until mixed in. Season with additional salt & pepper if needed. Serve over rice or quinoa and top with sliced limes, basil leaves and scallions for garnish. Enjoy!