SERVINGS: 3 PREPPING TIME: 10 min COOKING TIME: 10 min
2 chicken breasts
1 1/2 cup Campari or cherry tomatoes
2 cup of spinach
1 medium size zucchini
1 diced shallot
200 gr green beans
1 can coconut milk
1 Tbsp Thai red curry paste
Cut the chicken breast into 1-inch cubes. Place in the bowl and salt generously. Set aside. Prep the veggies by dicing the shallot, halving the tomatoes, and slicing zucchinis. Trim the green beans on each of the ends.
In a large pot, over medium-high, heat oil. Add shallot and sauté until translucent, about 1 min. Add red curry paste and continue to cook, stirring frequently, until fragrant, for another minute. Add the chicken cubes to the pot. Cook, stirring frequently until slightly brown all around. Add coconut milk and bring to a light simmer. Salt & pepper to taste.
Add the zucchinis, tomatoes, and green beans, cook 3-4 min stirring occasionally.
Remove from heat and fold in the spinach.
Plate and enjoy!
Red curry paste is a versatile and flavorful base for a variety of Thai dishes. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste. As everyone's preferences for spice and heat vary, adjust the amount of curry paste you use. 1 tbsp will give the dish a nice vivid color but will be mild in taste.