Thai Coconut Curry Chicken

Total Time: 30 Mins | Servings: 6 | Calories per Serving: 421

A harmonious blend of sautéed chicken, tofu, and vibrant vegetables bathed in a creamy red curry coconut sauce. A savory delight that effortlessly marries the richness of coconut with the warmth of red curry, delivering a sublime culinary experience.

INGREDIENTS

1 lbs chicken breast or thighs (cut into cubes)
1/2 block firm tofu (cubed)
1 bottle Trader Joe’s Thai Red Curry Sauce
1 can (13.5 oz) coconut milk 
1/2 yellow onion (diced)
1/2 cup broccoli florets
1/3 cup cauliflower
1/2 cup carrots (sliced)
1 cup kale or spinach
1/2 cup bell peppers (sliced)
1/3 cup zucchini (chopped)
2 scallions (sliced into 1/8” thick coins)
2 cloves garlic (minced)
1 tbsp ginger (grated)
2 tbsp olive oil
1 dash turmeric
Lime wedges (for garnish)
Fresh cilantro (for garnish)
Salt & pepper (to taste)

DIRECTIONS

STEP 1
Heat 1 tbsp olive oil in a large pan on medium heat. Add 1 block of firm tofu (pressed and cut into cubes). Season with  a pinch of turmeric, salt, and pepper. Cook for 8-10 minutes, stirring often, until golden and crisp on all sides. Remove the tofu from the pan and set aside in a bowl lined with paper towels to absorb excess oil.

STEP 2
Repeat Step 1 using chicken breast or thighs (cubed).  Remove the cooked chicken from the pan and set aside with the tofu for Step 4.

STEP 3
In the same pan, heat 1 tbsp olive oil and sauté the chopped onion, grated ginger, and white portions of the scallions for 3-5 minutes until soft and fragrant. Add the minced garlic and sauté for an additional 1-2 minutes on low heat, stirring constantly to prevent burning.

STEP 4
Add the broccoli florets, cauliflower, sliced carrots, sliced bell peppers, chopped zucchini, and kale to the pan. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender but still crisp. Add the sautéed tofu and chicken back into the pan, stirring to combine.

STEP 5
Pour in the Trader Joe’s Thai Red Curry Sauce and coconut milk. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5-8 minutes until the sauce thickens slightly and the flavors meld together.

STEP 6
Remove from heat and garnish with the green portions of the scallions, fresh cilantro, and lime wedges for brightness. Optionally, sprinkle with sesame seeds or fresh red chili slices for extra flair. Enjoy! 

SERVING SUGGESTIONS
Serve the curry over steamed jasmine rice, coconut rice, or alongside rice noodles for a satisfying meal. You could also pair this dish with Thai cucumber salad, papaya salad, or crispy spring rolls for a complete Thai-inspired feast.

Nutrition Facts (per serving - does not include rice)

421 calories | 25g protein | 15.6g carbs | 20.6g fat