Discover my special Thai Red Curry with Chicken
Hey, guess what I discovered today- yes, an amazing Thai Red Curry with Chicken, and let me tell you, it was fantastic!
You know me, I’m always on the lookout for healthier alternatives in my cooking. That’s why when it comes to sweetening my dishes, I prefer to avoid sugar and opt for healthier options instead. In this case, I decided to use agave syrup in my Thai Red Curry with Chicken, and let me tell you, it was a game-changer!
Picture this: tender chicken simmered in a fragrant red curry paste, infused with all those delicious Thai spices like lemongrass. As the curry bubbled away on the stove, the aroma filled my kitchen, and I swear, it was like being transported to a street-side food stall in Bangkok. Then, I added in some fresh veggies – sugar snap peas for that perfect crunch, along with colorful bell peppers – creating a burst of flavor and vibrant hues in every bite.
But here’s the best part – that agave syrup. It added just the right amount of sweetness without any of the guilt. Plus, it blended perfectly with the spices in the curry, creating this deliciously balanced sauce that was out of this world.
I have to say, this healthier version of Thai Red Curry with Chicken has become a new favorite in my kitchen. It’s so easy to make and packed full of flavor. And those crunchy sugar snap peas in every bite? They’re like little bursts of joy!
If you’re looking to switch things up and try something new, I highly recommend giving this recipe a go. Trust me, you won’t be disappointe
Thai Red Curry with Chicken
2
servings10
minutes20
minutesExperience the wonders of Thai cuisine through my Thai Red Curry with Chicken. Fragrant lemongrass-infused curry paste envelops tender chicken, crunchy sugar snap peas, and vibrant bell peppers, all balanced by the sweetness of agave syrup. It's a wholesome, flavor-rich dish that will transport your palate to the lively streets of Thailand.
Ingredients
1 pound Chicken Breast
1/2 Red Bell Pepper
a handful Sugar Snaps
2 cups Thai Coconut Milk
1 tsp. sliced Lemongrass
2 tbsp. Thai Red Curry Paste
2 tsp. Fishsauce
2 tsp. Agave Syrup, feel free to adjust the sweetness by adding more agave syrup to suit your taste preferences.
Directions
Heat 1 tablespoon of roasted sesame oil in a large skillet or wok over medium heat. Once hot, add 2 tablespoons of Thai red curry paste and cook for 1-2 minutes until fragrant.
Pour in 2 cups or 1 can of coconut milk and bring the mixture to a simmer. Stir in 2 tsp. of agave syrup, then add 1 teaspoon of thinly sliced lemongrass for flavor infusion and 2 tsp. of Fish Sauce
Slice 1 pound of chicken breast into thin strips. Add the sliced chicken to the skillet until fully cooked through
Cut 1 red bell pepper into strips and prepare the sugar snaps. Add these vegetables to the skillet and continue cooking until the vegetables are tender-crisp.
Taste the curry and adjust the seasoning, adding more agave syrup if desired.
Serve the Thai Red Curry with Chicken hot over cooked rice, you can choose jasmine rice, or any brown rice for a healthier meal.
Garnish with a sprinkle of crushed roasted cashews mixed with chili flakes for an added crunch and a hint of heat.
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