Best Roasted Winter Vegetables In Thai Red Curry With Optional Chicken Recipes

RED CURRY CHICKEN WITH VEGETABLES

Red Curry Chicken with Vegetables image

Vegetable loaded Red Chicken Curry is so quick and easy to make and oh so satisfying to eat!

Provided by Julia

Time 30m

Number Of Ingredients 12

Ingredients

1 (14-ounce) can full-fat coconut milk
1 red bell pepper, cut into match sticks
1 small Japanese eggplant, peeled and chopped
3 tablespoons red curry paste
3 cloves garlic, minced
1 Tbsp fresh ginger, peeled and grated
1 small zucchini squash, chopped
1 small yellow squash, chopped
1 large chicken breast, sliced into strips
2 tsp fish sauce
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon sea salt, to taste

Steps:

Heat ¼ cup of the canned coconut milk over medium-high heat in a large skillet or wok. Add the bell pepper and eggplant. Cover and cook for 3 minutes, stirring occasionally.

Nutrition Facts : Calories 639 calories, Carbohydrate 18 grams carbohydrates, Fat 40 grams fat, Fiber 4 grams fiber, Protein 43 grams protein, ServingSize 1 of 2, Sugar 13 grams sugar, UnsaturatedFat 0 grams unsaturated fat

ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN

Roasted Winter Vegetables in Thai Red Curry with Optional Chicken image

Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 17

Ingredients

1 medium sweet potato (peeled and cut into a 1/2-inch dice (about 2 cups diced))
2 medium parsnips (peeled and cut into a 1/2-inch dice (about 1 cup diced))
1/2 medium head cauliflower (cut into 1-inch pieces (about 2 cups))
2 medium carrots (peeled and cut into a 1/2-inch dice (about 1 cup diced)(or 1 cup baby carrots))
1 medium red bell pepper (seeds and stem discarded and cut into 1-inch pieces)
1 small yellow onion (peeled, quartered and then cut into eighths)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon kosher salt
2 approximately 14-ounce cans lite coconut milk
3 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 teaspoons soy sauce
1 8-ounce package sliced white button mushrooms
1/2 cup fresh Thai basil (lightly packed and roughly chopped (plus more for serving if desired))
White or brown rice for serving
Fresh lime slices and Sriracha sauce for for serving (if desired)
1 pound boneless (skinless chicken breasts, cut into 1-inch pieces)

Steps:

Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.