• dallasodgers

Super Sexy Red Curry

Serves 6:


-4 Chicken Breasts (800 g), sliced

-1 Green Bell Peppers, sliced

-2 Large Bulk Carrots, peeled and grated

-1/2 Large White Onion, chopped

-1.5 C. Fresh Pineapple, chopped

-1 Can Regular or Light Coconut Milk

-1 Can (~220 ml) Bamboo Shoots, drained

-1 C. Frozen Edamame Beans, thawed

-2 tsp Coconut Oil

-1 Tbsp Ginger, minced or pureed

-2 tsp Garlic, minced

-2 Tbsp Red Curry Paste

-1/2 tsp Lime, zest & 1/2 Lime, juiced

-1 Tbsp Fish Sauce



1. Preheat large pan or wok over medium heat.

2. Fry chicken breast slices in coconut oil until no longer pink, around 5-10 minutes.

3. Add onion, bell pepper, garlic, ginger, and red curry paste, mix together and let cook for another 3-5 minutes.

4. Add coconut milk, edamame beans, bamboo shoots, fresh pineapple, lime zest and juice, fish sauce, and a shredded handful of cilantro. Cook for another 3-5 minutes.

5. Pair with rice or, as pictured, vermicelli rice noodles.


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