This healthy Thai red curry recipe serves 1-2 TRULY hungry athletes but the recipe can be doubled or tripled of course to accommodate more people.
You can use any type of (protein, tofu, eggs, crab, chicken, etc., you get it) for this dish. I think red curry paste tastes great on almost everything like a good hot sauce and keep a ready supply of the stuff in the fridge. Since chicken is the go to in lean protein for most people for the purpose of this recipe I will go with chicken. I have adapted several of the more common ingredients to make it a healthier dish without taking from the flavor.
Ingredients (use organic when your budget allows):
- 1 Tbs. olive oil
- 3 Tbs. Thai red curry paste
- 1-2 Tbs. reduced calorie brown sugar (Splenda makes a version)
- 1 cup basil leaves cut in smaller pieces, Thai or regular basil
- 1 19 fl oz can of coconut milk
- 1 lb protein of choice (lean chicken breasts are used here for illustration) remember to always wash your hands after touching proteins like chicken which can cross contaminate the other ingredients.
- 1 bell pepper or other mild, colorful pepper of choice cut into small strips or pieces, I like pieces because the slices don’t fit in your spoon well and it bugs me.
- 2 Tbs fish sauce
- 2 shallots sliced, shallots are a member of the same family as onions but are more flavorful, you can substitute an small onion if they aren’t available.
- Lime juice, fresh if possible about 2 Tbs.
- 2 cups snow peas, or snap peas cut in half and the stem removed
- 1 cup water
- Lime leaves are optional but I don’t use them here because they are just a hassle both to find and when they end up on your spoon constantly but are not edible. If you do use them you will want 5 or 6.
If you’re like me you will want to double or triple this recipe as it is ultra delicious and because your time is worth a lot and you need to be efficient with it and create left overs for later in the week. Besides, when you put it in the fridge it marinates a little longer in the sauce making it taste better.
- Heat the oil in medium high in a medium wok until hot.
- Add curry paste and stir for about 30 seconds.
- Remove the wok from the heat and stir in the peas, peppers, coconut milk, shallots, and water and then stir.
- Add the chicken and simmer until the chicken is safely cooked through and the vegetables are soft, maybe 10 minutes.
- Stir in the basil, fish sauce and lime juice and let cool, adding more salt and lime to taste.
- Let cool to a safe temperature before serving and enjoy!
- Serve this with one of your favorite side dishes, see our side dish category and beer or wine if appropriate.