Red Thai Chicken Curry with Zucchini, Red Bell Pepper & Rice

Ingredients

Fresh Ingredients

- 2 chicken breasts (about 6 oz each)

- 1 medium zucchini, sliced

- 1/2 red bell pepper, sliced

- 1 can (14 oz) full-fat milk (substitute for coconut milk)

- 1 tbsp Thai basil, chopped

- 1 tbsp parsley, chopped (substitute for Thai basil if unavailable)

- 1 lime, juice and zest

- 1/4 inch ginger, minced

Shelf-Stable Ingredients

- 1/2 cup brown jasmine rice

Pantry Staples and Enhancements

- 2 tbsp red Thai curry paste

- 1/2 tbsp cornstarch (mixed with a little water for slurry)

- 1/4 tbsp rice vinegar

- 1/2 tbsp soy sauce (substitute for tamari)

- 1/4 tbsp brown sugar (substitute for coconut sugar)

- 1/2 tbsp olive oil

- 1/2 tsp garlic powder (substitute for garlic)

- 1/4 tsp onion powder (substitute for onion)

- 1/4 tsp smoked paprika (for added flavor)

- 1/4 tsp cumin (for added depth)

Directions

1. Cook Rice: Rinse 1/2 cup brown jasmine rice. In a pot, combine rice with 1 cup of water. Bring to a boil, then simmer covered until water is absorbed and rice is tender (about 35-40 minutes).

2. Prepare Chicken: Cut 2 chicken breasts into bite-sized pieces.

3. Cook Chicken: In a large skillet, heat 1/4 tbsp olive oil over medium heat. Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.

4. Make Curry: In the same skillet, add red Thai curry paste, minced ginger, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, and 1/4 tsp cumin. Stir for about a minute.

5. Add Milk: Pour in 1 can of full-fat milk, bring to a simmer.

6. Thicken Sauce: Mix 1/2 tbsp cornstarch with a little water to create a slurry. Add to the skillet and stir until the sauce thickens.

7. Add Vegetables and Chicken: Add sliced zucchini, red bell pepper, and cooked chicken. Simmer until vegetables are tender.

8. Season: Add 1/4 tbsp rice vinegar, 1/2 tbsp soy sauce, and 1/4 tbsp brown sugar. Adjust seasoning to taste. Finish with lime juice and zest.