This is one of my main-stay. go-to dishes. Super-versatile with the veggies and the protein, you can make this curry almost anyway you choose, at the spiciness level that you want, and it’s all ready in about the time that it take my rice cooker to make the rice (which is to say, 20-30 minutes). Also, it makes great leftovers for lunch the next day. And besides, who doesn’t love to eat all the colors of the rainbow!
Ingredients
1 tablespoon olive oil
1 small red onion, sliced
Pinch of salt, more to taste
2 cloves garlic, pressed or minced
1 red bell pepper, sliced into thin 2-inch long strips
1 yellow bell pepper, sliced into thin 2-inch long strips
1 orange bell pepper, sliced into thin 2-inch long strips
2 carrots, peeled and sliced to2-inch long match sticks
1/2 cup snow peas, trimmed
1/2 cup red cabbage, shaved
1 pound chicken beast, cut to strips/tenders
2 tablespoons Thai red curry paste
1/4 can coconut milk
1 1/2 teaspoons coconut sugar or brown sugar
2 teaspoons fresh lime juice
Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Directions
Heat a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Add the snow peas and cabbage, and sauté for an additional minute. Add the coconut milk and sugar, and stir to combine. Bring the mixture to a simmer over medium heat, then add the chicken strips. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots, cabbage and snow peas have softened to your liking and the scallops are cooked through, about 8 to 10 minutes, stirring occasionally.
Remove the pot from the heat and re-season with salt, pepper and lime juice, to taste. Serve with steamed rice, with chopped cilantro and a sprinkle of red pepper flakes. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
