Red Curry Chicken with Veggies
It's winter here in the midwest with temperatures getting close to zero. When I'm wearing my hat in my house, it's time to make some warming foods.
I start thinking of recipes loaded with warming spices such as ginger, garlic, chili peppers, cinnamon, cardamom, cumin, and cloves. These spices will keep you toasty warm and help your immune system fend off viruses and bacteria.
Ingredients
- 10 cups water or chicken stock
- 3-4 cups cooked chicken (or other protein such as shrimp or tofu)
- 1 small onion (chopped)
- 4 garlic cloves (minced)
- 1 inch ginger and 1 inch turmeric, as a paste (mashed with mortar and pestle)
- 2 stems lemon grass
- 2-3 Tbs red curry paste (such as Thai Kitchen)
- 2 cups chopped bok choy (or other vegetables of your choice)
- 1 medium sweet potato (diced)
- 1 can organic coconut milk
- cooked organic basmati rice (for serving)
Instructions
- 1 Place everything except the coconut milk and rice in a large pot. Bring to a boil and simmer for 30 minutes.
- 2
Add coconut milk and simmer for 15 minutes.- 3
Serve over basmati rice.Note- Stay warm and healthy!
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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