Red Chicken Vegetable Curry with Black Rice



  • 1 pound boneless, skinless chicken breast ( or substitute non-GMO tofu)
  • 2 cans coconut milk
  • 2 small heads broccoli
  • 2 small zucchini
  • 1 large onion
  • 2 carrots
  • ½ cup snow peas
  • ¼ cup red curry paste ( my favorite brand is Mae Ploy- it does contain shrimp though, so not a good fit for vegetarians)


    Mae Ploy Red Curry (contains shrimp paste)

  • 1 T fish sauce, (or tamari)
  • 1 T maple syrup
  • 4 garlic cloves, minced
  • minced green onions and cilantro to garnish
  • 1 cup black rice

In a medium sauce pan bring 2.5 cups of water to a boil. In the meantime, wash one cup of black rice in the sink. When the water is boil add the rice, then reduce heat and simmer for 30 minutes. If the water cooks down most of the way, and the rice kernels are still hard, consider adding a bit more water. Or follow directions for brown rice in a rice cooker.

Now for the rest of the meal:

Chop chicken (or tofu) into one to two inch pieces. Place in a wok with 2 T olive oil over medium high heat. Leave the chicken slices down for about two minutes to get a nice brown color, then try to flip them over. Stir occasionally until all sides are browned- about 8-10 minutes. If you are using tofu, this will take closer to 2-4 minutes.

Meanwhile roughly chop the onions and set aside. Chop the carrots into 1/2 thick circles and then cut in half. Set aside. Roughly chop the broccoli. Remember to stir the chicken. Then slice the zucchini into 1/2 circles, halve, and then quarter. Mince the garlic, and check the chicken again.

When the chicken is fully browned, add the chopped onion and carrots. Stir fry for about 2-3 minutes, until the onion just begins to soften and turn a bit translucent. At this time add the 1/4 cup of curry paste, garlic cloves. Stir fry for a few good stirs and then add the broccoli crowns and zucchini slices.  Continue to stir fry  with a wooden spoon or a spatula, make sure to scrap the bottom of the wok so as to avoid having curry paste burn on the bottom. If the curry is sticking too much to the bottom, consider reducing heat about two notches. Stir fry another 4-5 minutes until the zucchini begins to get tender. Add the coconut milk.

Reduce heat to a slightly bubbling simmer. Simmer until all the vegetable reach your desired softness/crispness. If you want your veggies on the crisp side, you may only need to simmer for 5-10 minutes. I like a medium -crisp texture, and I let mine simmer for about 15 minutes or twenty if I get distracted by something.  Add the snow peas and simmer for just another two minutes. At this point, your black rice should be done, or just put your curry on warm until the rice is finished.

To serve: put your desired amount of black rice in a bowl and spoon the curry over it. Garnish with minced scallions and cilantro.

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