Thai Red Curry Chicken (Coconut-Free) with Vegetables

Ingredients

• 200 g chicken breast
• 1.5 tbsp red curry paste (gluten-free if possible)
• 3/4 cup chicken broth (or water + bouillon, gluten-free)
• 1 tbsp lime juice
• 1 tsp brown sugar
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1/2 cup red bell pepper
• 1/2 cup zucchini
• 1/2 cup carrots
• 1 cup baby spinach
• 1 tbsp neutral oil (canola/vegetable)
• 1/4 tsp salt(optional)
• 1/4 cup fresh basil or cilantro(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Chop bell pepper, zucchini, and carrots. Measure broth, red curry paste, lime juice, and sugar; set aside.

2. 2

   Cook (25 minutes): Heat oil in a skillet or saucepan over medium heat. Add garlic and ginger and stir for 30–60 seconds until fragrant.

3. 3

   Add red curry paste and stir for 1 minute to toast it slightly. Add chicken and cook, stirring, for 4–5 minutes until mostly opaque.

4. 4

   Pour in chicken broth and bring to a gentle simmer. Simmer for 10 minutes, stirring occasionally, until chicken is cooked through.

5. 5

   Add carrots and bell pepper; simmer 5 minutes. Add zucchini and simmer 3 minutes more until vegetables are tender-crisp.

6. 6

   Stir in spinach just until wilted (about 1–2 minutes). Turn off heat and stir in lime juice and sugar. Taste and add salt if needed. Garnish with basil/cilantro if using.