Thai red curry chicken with vegetables from Yum and Yummer: Ridiculously Tasty Recipes That'll Blow Your Mind, But Not Your Diet! (page 170) by Greta Podleski

  • basil
  • canned coconut milk
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute peanut oil for coconut oil, boneless skinless chicken thighs for boneless skinless chicken breasts, eggplants for baby eggplants, snow peas for sugar snap peas, brown sugar for coconut sugar, and reduced sodium soy sauce or tamari soy sauce for fish sauce.

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Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for coconut oil, boneless skinless chicken thighs for boneless skinless chicken breasts, eggplants for baby eggplants, snow peas for sugar snap peas, brown sugar for coconut sugar, and reduced sodium soy sauce or tamari soy sauce for fish sauce.

  • averythingcooks on December 29, 2024

    I came here to clean out my fridge, scaling to 1/2 with 6 oz of chicken & the result was 2 really good dinner bowls. I used the sweet peppers called for (red & yellow) but replaced the eggplant & snow peas with broccoli, sweet potato, chickpeas & diced hot peppers. The initial plan was to serve this over cauliflower rice but we ultimately opted to just add those florets to the pot. The sauce has lots of flavour with Thai basil replacing the cilantro & is easy to heat up as you prefer. This is a repeat idea for sure.

  • megrmajer on August 25, 2023

    This has everything that I want from a Thai curry. Hubby said put it on the repeat list. Toddler ate the chicken and rice. Only change I made was to sub zuchinni for eggplant and it was fab that way too. Like that it takes 30 minutes start to finish.

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