Go Back
–+ servings

Yogurt Coconut Red Curry with Chicken and Vegetables

No ratings yet
Print
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 -6

Ingredients

  • 1 lb Chicken Breast tenderloins or 1 lb of chicken cut into strips
  • 1 Cup Greek Yogurt Stonyfield is the brand I used
  • 2.5 Tbs Red Curry Paste Thai Kitchen is the brand I used
  • 1 Tbs Canola Oil
  • 1 Inch Ginger finely chopped
  • 2 Garlic Cloves finely chopped
  • 1 Red Pepper cut into strips
  • 2 Carrots cut into strips (make carrots and red peppers roughly same size)
  • 1/2 Red Onion cut into strips
  • 1 Cup Snow Peas
  • 1 Tbs Curry Powder
  • 1 tsp each garlic salt salt, pepper
  • 1 Can 13.66oz Lite Coconut Milk
  • 2 cups cooked brown rice

Instructions

  • Cook rice according to package directions.
  • In a bowl mix the Greek Yogurt and 1 Tbs of the Red Curry Paste. When it is combined, add the chicken breast tenderloins and stir so that all the chicken is coated.
  • In a pan on high heat - add the canola and let warm up for 30 seconds, then add the red onion, garlic, ginger, curry paste and curry powder, stir until everything starts to cook, then sprinkle with garlic salt, salt and pepper. 'Sweat' the onions by cooking for 5 minutes on medium high heat.
  • Next, add the chicken that has been marinating (it's ok to have some of the yogurt in the pan, discard the remnants of the bowl). Cook for 2 minutes, then add the carrot and red pepper strips and the snow peas. Cook for 8-10 minutes, stirring occasionally until the chicken is cooked through, you can cut the chicken tenderloin into two or threes at this point. Now add the can of coconut milk and cook until the coconut milk comes to a boil (about 3-5 minutes). Reduce heat to low and cook for another 5 minutes.
  • To serve place a scoop of brown rice on a plate or in a bowl and spoon the yogurt coconut red curry chicken and vegetables and ladle full of sauce on top of the rice.