Easy Thai Red Curry Chicken

Easy Thai Red Curry Chicken

It has been a hectic week and I have not cooked at all this week, until tonight! I’ve been dying to make Thai red curry chicken, so I looked at several different recipes. All the recipes had these five ingredients in common: chicken, coconut milk, Thai red curry paste (I used sauce), red bell pepper and fresh basil leaves. I added and eliminated some ingredients to suit my tastes, trying to keeping it simple and healthy as possible. To make it easy, I used frozen organic rice. I can’t wait for my daughter to try it at the end of the month, when she comes home for spring break. It is one of her favorite dishes!

Easy Thai Red Curry Chicken

Ingredients:

  • 8 chicken breast tenderloins
  • 2 tablespoon organic canola oil
  • Sea salt
  • Freshly ground pepper
  • 2 organic red bell peppers, chopped
  • ½ yellow onion, chopped
  • ½ cup sliced mushrooms
  • ¼ cup organic chicken broth
  • 1 (13.5) ounce can organic coconut milk
  • 3 to 4 tablespoons Thai red curry sauce or 2 tablespoons Thai red curry paste
  • ½ teaspoon fish sauce
  • ¼ cup torn fresh basil leaves + whole basil leaves for garnish
  • 1 (10 ounce) package organic jasmine rice, cooked according to package directions

Directions:

  1. Using a large nonstick frying pan, heat 1 tablespoon of canola oil over medium heat. Add the chicken tenderloins, cooking each side 3 minutes. Season with salt and pepper. Set aside and slice into strips.
  2. Using the same pan, heat the final tablespoon of canola oil over medium heat. Sauté the onion, bell pepper and mushrooms. Season with salt and pepper. Add chicken broth and simmer.
  3. While vegetables are simmering, in a large saucepan heat the coconut milk, Thai red curry sauce and fish oil. Once sauce starts to boil, add the vegetables and chicken. Stir well. Finally, add the basil and cook until heated through.
  4. Serve on top of the rice. Garnish with basil leaves. 4 servings.

Easy Thai Red Curry Chicken

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Cauliflower “Rice” with Coconut and Cilantro

Cauliflower "Rice"

I always thought that brown rice was healthier than white rice, but I was wrong. They both have the same 45 grams of carbohydrates and contain over 200 calories per cup. So I got really excited when I saw this recipe for cauliflower “rice” in Against All Grains by Danielle Walker, Victory Belt Publishing, 2014. Not only is cauliflower an excellent source of vitamins C and K and has antioxidant benefits, but it has less than 5.1 grams of carbohydrates and less than 29 calories per cup.

This dish makes a great accompaniment to beef, chicken or fish. It also a wonderful side dish for vegetarians! You can really taste the coconut flavor along with the cilantro. The honey adds a mild sweetness and the lime juice adds a slight tang! What is great about this dish is that you eat a lot of it without getting all the calories and carbs that you would get from rice!

Cauliflower Rice with Coconut & Cilantro

Ingredients:

  • 1 small head cauliflower, cut into florets
  • 2 teaspoons organic coconut oil
  • 1 tablespoons fresh lime juice
  • 1 teaspoon organic honey
  • ¼ cup chopped fresh cilantro
  • ¼ cup coconut milk
  • Sea salt

Directions:

  1. Using a food processor or a grater, “rice” the cauliflower. (I chopped up the larger pieces that wasn’t grated).
  2. In a large nonstick frying pan, melt the coconut oil over low-medium heat. Sauté the cauliflower for 5 minutes.
  3. Add the remaining ingredients. Add salt to taste. Cook cauliflower for about 10 minutes, until tender and liquid is absorbed. 6 to 8 servings.

Cauliflower "Rice"