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Red Coconut Curry with Chicken and Jasmine Rice

Chicken, peppers, sugar snap peas, and bamboo are simmered to perfection in a rich red coconut curry sauce. This delightfully spicy mixture is served over fluffy jasmine rice and topped with fresh Thai basil for an authentic taste of Thailand.
4 Servings Recipe By

Ingredients

  • 1 1/2 cups Water
  • 2 cups Chicken Broth/Stock
  • 2 cups Jasmine Rice
  • 1/4 cups Coconut Oil
  • 1/4 cups Red Curry Paste
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon peel and mince Ginger, Fresh
  • 1 1/8 cups slice Onion, Yellow
  • 2 fluid ounces Coconut Milk, Canned
  • 2 teaspoons Soy Sauce, Low Sodium
  • 2 tablespoons Brown Sugar
  • 1 cup slice Bell Pepper, Red
  • 1 cup slice Bell Pepper, Green
  • 3 1/3 ounces Sugar Snap Peas, Frozen
  • 1 cup drain Bamboo Shoots, Canned
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 2 1/2 cups slice Chicken, Boneless Breasts
  • 1 2/3 tablespoons juice Lime

Serving Day Ingredients

  • 1/8 cups Thai Basil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups curry & 1.5 cups rice
  • 743 Calories
  • 20g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 85mg Cholesterol
  • 1489mg Sodium
  • 97g Total Carb
  • 3g Fiber
  • 11g Total Sugars (Includes 6g Added Sugars)
  • 37g Protein
  • 21 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Bring water and chicken stock to a boil.
  2. Stir in rice and reduce heat to lowest setting. Cover and cook on low for 15 minutes. After 15 minutes, remove from heat but do not uncover rice until ready to serve.
  3. In a large skillet, melt coconut oil over medium heat.
  4. Brown chicken on both sides for 5 minutes. Remove from pan and set aside.
  5. Stir in the red curry paste, garlic, and ginger. Stir for 1 minute to release aromas.
  6. Add onion and cook until translucent, stirring frequently.
  7. Add coconut milk, soy sauce, and brown sugar. Stir to combine.
  8. Reduce heat to medium-low and add red and green bell peppers, peas, bamboo shoots, salt and pepper.
  9. Add cooked chicken back to pan. Stir to combine.
  10. Continue to cook on medium-low until vegetables are slightly tender and chicken is cooked through, about 6-8 minutes.
  11. Finish by adding in the lime juice. Stir to combine.
  12. Serve over rice, garnished with fresh chopped Thai basil.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bring water and chicken stock to a boil in a saucepan.
  2. Stir in rice and reduce heat to lowest setting. Cover and cook on low for 15 minutes.
  3. Remove from heat and allow to cool.
  4. In a large skillet, melt coconut oil over medium heat.
  5. Brown chicken on both sides for 5 minutes. Remove from pan and set aside.
  6. Stir in the red curry paste, garlic, and ginger. Stir for 1 minute to release aromas.
  7. Add onion and cook until translucent, stirring frequently.
  8. Add coconut milk, soy sauce, and brown sugar. Stir to combine.
  9. Reduce heat to medium-low and add red and green bell peppers, peas, bamboo shoots, salt and pepper.
  10. Add cooked chicken back to pan. Stir to combine.
  11. Continue to cook on medium-low until vegetables are slightly tender and chicken is cooked through, about 6-8 minutes.
  12. Finish by squeezing in the lime juice. Stir to combine.
  13. Allow to cool.
  14. Place cooled rice into indicated number of quart freezer bags.
  15. Place cooled chicken curry sauce into indicated number of gallon freezer bags.
  16. Place one bag of rice and one bag of sauce in a separate gallon freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat on stovetop over low heat for 10-12 minutes.
  3. Serve sauce over rice and garnish with freshly chopped Thai basil.

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