Name: Thai red curry with chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, sliced into thin strips; 1/2 red bell pepper, thinly sliced; 1.5 oz canned bamboo shoots, drained; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp avocado oil; 1 tbsp red curry paste; 1/3 cup light coconut milk; 3/4 tsp fish sauce; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

494 calories

Protein: 35g; 29% of calories
Carbs: 56g; 46% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 25 min

Combine the rice, water, and half the salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes before fluffing with a fork.
While the rice cooks, heat the oil in a 12-inch skillet over medium heat. Add the garlic and ginger, cooking for 1 minute until fragrant.
Increase the heat to medium-high. Add the chicken strips and cook for 3 minutes, stirring often, until the outside is no longer pink.
Add the curry paste and stir for 1 minute to toast. Pour in the light coconut milk and fish sauce. Stir in the bell peppers, bamboo shoots, and the rest of the salt. Bring to a light simmer and cook for 6 to 8 minutes until the chicken is cooked through. Done when opaque in the center, 165°F.
Stir in the lime juice. Plate the rice in a shallow bowl and ladle the curry over the top. Garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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