Thai Red Curry with Chicken and Vegetables

Time

20 minutes

Difficulty

Moderate

Makes

4 Servings

Ingredients

  • 3 - 2oz packets inner-ēco™Fresh Frozen Puréed Young Coconut
  • 1 1/2 cups chicken stock
  • 1 Tbsp vegetable oil
  • 1/2 yellow onion julienned
  • 1 Tbsp minced fresh ginger
  • 2 clove garlic
  • 1 Tbsp Thai red curry paste
  • 1 red bell pepper seeded and julienned
  • 1 medium carrot thinly sliced
  • 1 cup zucchini halved and sliced
  • 1 cup sugar snap peas
  • 1 lb boneless chicken breast cut into bite sized pieces
  • 3 Tbsp julienned fresh basil

Directions

  • Heat oil a large sauté pan over medium heat
  • Sauté onions, garlic, and ginger, until the onions are translucent
  • Stir in the red curry paste and stir-fry for 1 – 1 ½ minutes or until fragrant
  • In a blender puree inner-ēco 100% Fresh Young Coconut with chicken stock
  • Add coconut puree to your pan and bring to a simmer on medium high heat
  • Stir in chicken and carrots
  • Simmer for 5 minutes
  • Add in the remaining vegetables and continue to simmer for 8-10 minutes until meat is cooked through and vegetables are tender yet crisp
  • Remove from heat stir in Basil. Serve over cooked rice or noodles