A Quick & Flavorful Lunch Delight 🌶🍛
When it comes to speedy and scrumptious lunches, Thai red curry takes center stage. Its rich, aromatic flavors, coupled with tender chicken (or your protein of choice) and vibrant veggies, make it a delightful midday meal that's easy to prepare.
- 1 pound (450g) boneless chicken breasts, cut into bite-sized pieces (tofu or shrimp are excellent alternatives)
- 1 can (14 oz) of coconut milk
- 2-3 tablespoons Thai red curry paste (adjust to your spice preference)
- 1 red bell pepper, sliced into strips
- 1 zucchini, sliced
- 1 carrot, thinly sliced
- A handful of snap peas, ends trimmed
- 2 tablespoons vegetable oil
- 1-2 tablespoons fish sauce (for a vegetarian version, use soy sauce)
- 1-2 tablespoons brown sugar
- Fresh basil leaves for garnish
- Cooked jasmine rice
- Heat the vegetable oil in a large pan over medium-high heat.
- Add the red curry paste and sauté for a minute until it's fragrant.
- Add the chicken pieces and cook until they turn white on all sides.
- Pour in the coconut milk, and bring it to a gentle boil.
- Stir in the fish sauce and brown sugar. Adjust the quantities to your preferred taste.
- Toss in the veggies - red bell pepper, zucchini, carrot, and snap peas. Simmer until they're tender yet crisp.
- Serve your Thai red curry hot, ladled over steaming jasmine rice.
- Garnish with fresh basil leaves for a burst of aromatic flavor.
Your Thai red curry is not just a feast for your taste buds; it's a vibrant array of colors and fragrances. Whether you enjoy it with chicken, tofu, or shrimp, it's a quick and satisfying lunch that's perfect for those busy days.
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