Thai Red Curry Chicken

This Thai Red Curry Chicken recipe is a perfect family and budget-friendly meal that's quick and delicious. Better yet, it's clean, loaded with fresh vegetables, plus it's gluten, dairy, and soy free. Throw this together on a busy weeknight and you're sure to have the whole family begging for more!

Eat Clean Recipe: Thai Red Curry Chicken

Ingredients:

1 pound boneless, skinless chicken breast (organic, free-range preferred)
2 1/2 Tbsp Thai Red Curry Paste
1 Tbsp Coconut Oil
1 Can (14 oz.) Light Coconut Milk for a thicker consistency use Regular Coconut Milk - note, using regular coconut milk will add about 100 calories per serving due to the higher fat content
1 tsp Fish Sauce (vegans/vegetarians - use 2 tsp Coconut Aminos)
2 tsp Truvia Brown Sugar Blend
Juice of 1/2 freshly squeezed Lime
1/2 Cup Chopped White Onion
1 Cup Organic Broccoli
1 Sliced Red Bell Pepper
1/2 Cup Snow Peas
1/2 Cup Sliced Leeks
Half a Handful of Thai Basil with purple stems removed (our local store refers to this as "Taiwan Basil". If you can't find Thai Basil, Italian Basil will be fine)
Options - add extra fish sauce or coconut aminos for flavor, if necessary. Also, consider garnishing with fresh green onions.

Directions:

Cut chicken breasts into small, bite-size pieces
Cut red bell pepper, onion, leeks, and broccoli
In a deep pan (Wok style) under medium-high heat, stir coconut oil and red curry paste for 30 seconds or until all coconut oil is blended with curry paste
Add 1/4 cup coconut milk, brown sugar, lime juice, fish sauce (or coconut aminos), and onion. Stir for 1 minute on medium-high heat until well-blended.
Add chicken and all but 1/4 cup of the coconut milk, cook for 6 minutes on medium-high heat, stirring frequently. Note - let mixture come to boil around the 6 minute mark
Add broccoli, bell pepper, snow peas, leeks, and Thai basil, and remaining coconut milk. Cook on medium-high heat for 3 minutes.
Let boil for 60 seconds.
Serve and enjoy!