Try it with zucchini in the summer and butternut squash in the fall.
“These versatile curry bowls can be prepared with whatever vegetables you have on hand,” says San Francisco-based chef Lynda Marren. “Using coconut milk instead of cream is a healthy swap that yields an equally luscious consistency.”
Photography and styling by Julia Gartland
Ingredients
Directions
Step 1
Place chicken in a large bowl and season with salt and pepper. Toss to coat.
Step 2
Heat 2 tablespoons vegetable oil in a large pan and over medium. Add chicken to the pan and sauté until browned and cooked through, about 5 to 7 minutes. Transfer chicken to a medium bowl.
Step 3
Heat 2 more tablespoons of oil in the pan over medium. Add in carrot, onion, bell pepper, zucchini, and lemongrass and cook until just softened, about 5 minutes.
Step 4
Stir in red curry paste and fish sauce. Lower heat and cook for five minutes, stirring occasionally.
Step 5
Add coconut milk and chicken broth. Bring to a gentle boil over medium heat and cook for 10 minutes, then reduce heat to low. Add chicken, stir all ingredients well and cook until heated through, about three minutes.
Step 6
To serve, spoon chicken curry over brown rice and garnish with cilantro, green onions, cashews, and a squeeze of lime.