Red Thai Curry Chicken

We made the below Red Thai Curry at a dinner party this week and it was a huge success! I like to load up on Peppers & Onions and use light coconut milk to shave off calories.

Peppers: One of my personal favorites (I think I eat about 4 peppers each week!). Peppers are super high in Vitamin C & Vitamin A which are loaded with free radical fighting antioxidants!

Curry: Curry paste contains tumeric, and one of the key components in tumeric is curcumin. This awesome chemical offers a world of health benefits. Studies have been conducted with link consumption of curcumin to boosting brain function and aiding in he prevention of Alzheimer's. Tumeric, found in curry, is also found to block or shrink tumors. On top of all that, curry is also shown to help regulate blood sugar which is great for diabetics!


Red Thai Curry Chicken & Peppers

4 Chicken Breasts, cut into strips
1-2 Red Bell Peppers, julienned
1 Green Bell Pepper, julienned
1 Vidalia Onion, julienned
2-3 tbsp Red Thai Curry Paste
1 c Light Coconut Milk
1 c Chicken Stock
1 tbsp Brown Sugar

Saute chicken in a saute pan put on a plate to the side when finished. Using the same pan, coat bottom with Olive Oil and toss on Red & Green peppers 2-3 mins. Then add Onion and saute for another 8-10 mins, until the onions & peppers are tender. While the peppers & onions saute, in another sauce pan bring the coconut milk & chicken stock to a boil. Add brown sugar, and Red Thai Curry Paste, stirring until both have dissolved into the liquid. Reduce heat and simmer for about 10 mins, until the mixture has reduced by about half.
Combine the peppers and chicken in 1 pan and pour sauce over. Toss to coat.
Serve with 1 cup quinoa & enjoy!!