Looking for a great tasting soup that doesn’t have to cook all day? A healthy, flavorful soup chock full of chicken and fresh vegetables?
This Thai curry is more like a soup than a thick curry that you would eat in small amounts over rice. You can still eat it over rice, if you prefer, but it is light enough that it can be eaten on its own. The vegetables and chicken are quickly stir-fried and then simmered for just a few minutes in a red curry coconut milk sauce. I like to marinate the chicken for a little while in some of the curry paste before cooking, but if you need a really fast meal you can skip that step and have this soup on the table in under 30 minutes.
Thai Red Chicken Curry
1 lb chicken breast, cut into thin strips
1 Tbs Thai red curry paste
2 Tbs soy sauce
2 Tbs olive oil, divided
1 large onion, sliced
1 red bell pepper, julienned
1 medium carrot, julienned
1 medium zucchini, shredded
1 cup sliced mushrooms
2 cans (14 oz) coconut milk
2 Tbs soy sauce
2 Tbs Thai fish sauce
1 Tbs brown sugar (or low-carb golden sweetener)
1 tsp salt
2 Tbs lime juice (or 4 kaffir lime leaves, chopped)
2 Tbs Thai red curry paste (adjust amount to personal taste)
1 cup fresh spinach or other greens (I used beet greens)
1/3 cup fresh basil (Thai basil preferably), coarsely chopped
Combine cubed chicken, 1 Tbs curry paste and soy sauce in Ziploc bag. Let marinate 30 minutes at room temperature, or several hours in refrigerator.
Heat 1 Tbs oil in wok or large saucepan. Add onion, red pepper, carrot, zucchini and mushrooms. Cook over high heat until crisp-tender. Remove from pan. Add remaining 1 Tbs oil to pan. Add chicken and cook, stirring, over high heat until cooked through.
Add coconut milk, soy sauce, fish sauce, brown sugar, salt, lime juice and remaining 2 Tbs curry paste to the chicken in the pot. Bring to a boil. Lower heat and simmer for 10 minutes.
Stir in spinach, basil and cooked vegetables. Heat until spinach wilts. Serve in bowls with or without rice.