Gluten-Free Red Curry Vegetables and Chicken

This is a great one-dish meal to make when serving a tableful of guests. To easily double the amount, spoon it over cooked jasmine rice. This recipe is versatile. It also works deliciously with shrimp (if tolerated) or as a vegan meal with marinated tofu. To vary the veggies, try adding chopped broccoli, diced carrots, chives, green beans, peas or tomatoes. Our tasters awarded it “two thumbs up.” To lower sodium, omit the optional fish sauce.
Gluten-Free Red Curry Vegetables and Chicken
Gluten-Free Red Curry Vegetables and Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (14-ounce) can lite coconut milk

  • 2

    tablespoons gluten-free red curry paste

  • 1

    tablespoon brown sugar

  • 1

    pound chopped cooked chicken breast, marinated tofu or large shrimp, peeled and de-veined

  • 1

    cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper

  • 1/4

    cup fresh Thai or Italian basil, optional

  • 2

    tablespoons gluten-free fish sauce, optional

Directions

1. Bring coconut milk to simmer in a large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to a boil. Reduce heat to low; simmer 5 minutes. 2. Stir in chopped chicken and vegetables. Cook until chicken is heated through and vegetables are tender-crisp. (If using shrimp, cook for 3 to 5 minutes or just until shrimp turns pink and vegetables are tender-crisp.) Stir in basil and fish sauce, as desired. Serve hot. TIP For spicier curry, add additional red curry paste, to taste. Want even more zing? Place 2 pieces each lemon grass, lime leaves, galangal and bird eye chilies with the curry paste. Simmer 30 minutes. Remove all pieces with slotted spoon before adding chicken (or shrimp or Marinated Tofu) and vegetables.

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