Coconut Curry with Chicken and Tofu
Do you have any New Year's resolutions or intentions?I had the best of intentions to eat really clean the month of January. In theory I wanted to avoid gluten, dairy and alcohol. Sadly I couldn't even make it a week! My lack of willpower is seriously lame. I have already had a couple delicious cocktails as well as a delicious pizza from a local pizza shop. I am ok with it partly because it was worth it and also in general I try to eat pretty healthy all year-long. (but still I could have gone longer than a week!). Since I am surrounded by food all day, I think I am hyper aware about what I eat, because if I didn't I would be eating brownies and cupcakes all day (although that would be tasty, the end result would be bad).
This coconut curry with chicken and tofu is the perfect example of the way I like to eat these days, a dish with lots of flavor, really filling, easy to make and totally good for you. I was looking at a couple upcoming recipes I have in the works as well as some I have recently posted here and it seems like I am obsessed with any food that comes in a bowl these days. I think it is true. This coconut curry is just another example. Maybe it is the time of the year, but I love all things in bowls these days. I would try to fix it, but I can't help it. In my opinion, especially during the winter months, if you need to serve it in a bowl that automatically means it is going to taste better. This coconut curry is one of my favorite dishes right now, not only it is really good for you with the coconut milk and spices, but it has the perfect amount of sweetness, some protein and a lot of flavor. Plus it can be made in under 30 minutes, less if you buy chicken that is already cooked (like from a rotisserie chicken). Red curry paste can be found at most grocery stores in the international food aisle. If you can only find yellow curry paste, that is fine to, just check the spiciness level before adding in the full amount. I love to serve this dish with rice and little sriracha, as well as lime and cilantro. This is my idea of a healthy and easy meal that I could eat all the time.
Coconut Curry with Chicken and Tofu
- 1 1/2 lb skin on, bone in chicken breast (or about 1 lb cooked chicken)
- 2 tablespoon canola oil, divided
- 1 red bell pepper, diced
- 1 onion, diced
- 1-inch ginger root, peeled and minced
- 2 garlic cloves, minced
- 1 serrano or jalapeño pepper, seeded and thinly sliced
- ½ teaspoon sea salt, more to taste
- 3 tablespoons prepared red curry paste (or more to taste)
- 2 15 oz cans unsweetened coconut milk
- 14 ounces extra-firm organic tofu
- 1/2 lb green beans, blanched (frozen is fine)
- 1 tablespoon Asian fish sauce
- Zest and juice of 1 lime
- Cilantro leaves, rice, hot sauce and lime wedges for serving
Pre heat oven to 350 F.
Place chicken breast(s) on a sheet tray. Drizzle with one tablespoon oil and sprinkle with salt. Bake chicken in the preheated oven for about 20 minutes or until chicken is cooked through. Once chicken is cooked through, remove from oven, remove meat from skin and bone. Pull the meat into small bite sized pieces, discard skin and bones, and set aside until ready to use.
While the chicken is cooking, heat remaining oil in a large sauté pan over medium heat. Add onion and red bell pepper and sauté until tender, about 5 minutes. Add a large pinch of salt and add in ginger, onion, garlic, chile. Cook for an additional 2 minutes. Stir in curry paste and cook for 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes, chicken and green beans. Simmer until the sauce thickens slightly, about 5 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with rice, cilantro, lime wedges and hot sauce.