Butternut Red Curry Chicken

Mar 11

Written By Judy Doherty, MPS, PCII

Red Curry Chicken Over Brown Rice

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

Red curry chicken is a popular Thai dish known for its flavorful and aromatic combination of ingredients. It typically features chicken cooked in a rich and spicy red curry sauce made with red curry paste, coconut milk, and various herbs and spices. Here's a basic recipe for red curry chicken:

Ingredients

2 tsp olive oil
2 tsp minced garlic
1/4 cup minced red bell pepper
3 chicken thighs, cut into pieces
1 tablespoon Red Curry Paste
1 tsp fish sauce
2 cups pureed pumpkin or butternut squash
2 tablespoons cream or coconut milk
1 cup chicken broth, low sodium
2 cups fresh or frozen green beans cut into 2 inch pieces
2 cups cooked brown rice
1/4 cup basil leaves
Pinch red pepper flakes for each plate

Instructions

In a large Dutch oven pan, saute the garlic and red pepper in the olive oil. Cook for a few minutes until nutty.
Add the chicken and sauté together for a few minutes.
Add the red curry paste, fish sauce, pumpkin or squash, cream, broth, and green beans. Bring to a boil. Lower to a simmer
Cook all together for 20 minutes until the chicken is cooked and the green beans are tender, stirring frequently.
Serve the red curry over the brown rice. Garnish with basil leaves. Top with a little crushed red pepper.

Nutrition Facts

Calories

397.23

Fat

19.6 g

Sat. Fat

5.97 g

Carbs

37.51 g

Fiber

5.04 g

Net carbs

32.48 g

Sugar

4.14 g

Protein

19.41 g

Sodium

209.94 mg

Cholesterol

83.06 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.