Healthy Red Curry Chicken
Delicious and nutritious!
Servings Prep Time
2People 5minutes
Cook Time
20minutes
Servings Prep Time
2People 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Start by measuring out 1.5-2 cups dry rice and double the water. Start cooking the rice in a pan or rice cooker.
  2. Wait for the rice to cook for about 15 minutes, then grab your chicken. If not already thawed, thaw it in the microwave and then cut it into small square pieces.
  3. Before puting the chicken into the heated pan, add your red curry paste and peanut butter. Swirl these around until they’re mixed together (should clump to a ball)
  4. Add the chicken into the curry paste/peanut butter combo and toss around until all chicken is coated
  5. Let chicken sit on low heat until fully cooked, mixing around occasionally with a wooden spoon.
  6. After chicken is almost fully cooked, add the can of coconut milk to the chicken. Stir it lghtly so the curry paste mixes and it turns red without clumps.
  7. Bring to a boil, then reduce heat and let simmer until the rice is done cooking.
  8. While simmering, chop up the bell peppers, add them to a heated pan, and place a little bit of water in the pan so the peppers can soften. Cover with a lid until soft.
  9. Once the peppers are done, add them to the curry and let sit until rice is done, then serve everything into a bowl!
Recipe Notes

This recipe is very easy and very customizable. To make it spicier, I like to add some ceyene¬†pepper and extra curry powder seasoning. It’s not spicy without those extra things. Very high in protein, medium on carbs, and low on fat!