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Simple and Spicy Thai Red Chicken Curry Recipe

chicken curry recipe

Add some spice to your life!

Don’t get bored of making the same old lunches and dinners over and over again. Trying some new and exciting recipes can keep things fun and interesting! Especially while you’re working hard during the ORBERA® weight loss program! Eating healthy and nutritious foods is key to your long-term success, which is exactly what we have in store for you!

This Thai Red Chicken Curry recipe will no doubt provide you with a zesty boost to power through the week! Make it for dinner or portion for your lunches throughout the week, for a midday surge of energy!

Hello Fresh provided contents for this recipe.

PREP: 10 min

TOTAL: 30 min

CALORIES: 1245

SERVES: 4

INGREDIENTS:

  • 3 CUPS CHICKEN THIGHS, CUBED
  • 2 CUPS BROWN RICE, COOKED
  • 2 CUPS RED BELL PEPPERS, DICED
  • 1 TBSP. GARLIC, DICED
  • 2 TSP. CILANTRO, CHOPPED
  • 2 LIMES
  • 4 OZ. ONION, CHOPPED
  • 4 TBSP. RED CURRY PASTE
  • 4 TBSP. PEANUT BUTTER
  • 2 CANS COCONUT MILK
  • 2 CANS SLICED BAMBOO SHOOTS

BUST OUT:

  • 1 MEDIUM POT
  • MEASURING CUPS
  • ZESTER
  • STRAINER
  • LARGE NON-STICK PAN
  • SALT & PEPPER
  • OLIVE OR CANOLA OIL

STEP ONE: COOK RICE

In a small pot, combine the brown rice with 5 cups of salted water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cover with a lid, allowing it to simmer for about 25-28 minutes. Once done cooking, drain any excess liquid.

STEP TWO: PREP

Prepare your vegetables while the rice is cooking. Cut the red bell peppers into ½-inch pieces and mince the garlic. Chop the cilantro and then zest and cut the limes into wedges. Then, drain the bamboo shoots.

STEP 3: COOK CHICKEN

Heat a large non-stick pan over medium-high heat and add a drizzle of oil. Slice the chicken thighs into cubed pieces and add to the pan. Cook for about two to three minutes, or until the chicken is golden brown and transfer to a plate. It’s okay if the chicken isn’t fully-cooked at this point.

STEP FOUR: COOK VEGGIES

Add the onions and bell peppers to the pan and stir occasionally. Cook for about four to five minutes, or until the vegetables are tender and crisp.

STEP FIVE: COOK CURRY

Next, add the garlic, curry paste, and peanut butter to the pan. Cook for about one minute, stirring constantly. Add the coconut milk and 1 cup of water, and then bring to a boil. Reduce the heat to medium-low and add both the chicken and bamboo shoots. Simmer for eight to ten minutes, or until the chicken is cooked through. Season with salt and pepper to taste.

STEP SIX: FINISH AND SERVE

Add half the cilantro and lime zest to the curry. Divide the rice between four bowls or containers and garnish with the remaining cilantro and lime juice.

Enjoy!

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