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A Taste of TWR: Christmas Red Curry with Chicken

By Malise Terrell

We’ve made it something of a tradition to share holiday favorites from our tables to yours all over the world each Christmas season. So this year, we are serving up A Taste of TWR: holiday favorites in accordance with our Advent celebrations.

As we journey through our 2022 Advent series, In Every Tongue, we pray that these dishes would facilitate community and help connect you with our ministry, each other and brothers and sisters the world over. May you enjoy each recipe and share them with those you love this Christmas season!


 

Do not forget to show hospitality to strangers, for by so doing some people have shown hospitality to angels without knowing it.” — Hebrews 13:2 


God tells us the value of community, and a shared meal could be a simple yet effective way to connect with those around you. This Christmas Red Curry with Chicken recipe has the perfect blend of spice and fresh ingredients, and with its mix of red and green peppers, fresh thai basil and cilantro, it’s sure to please. Take it as an opportunity to invite someone new to your table — perhaps a non-believing friend, new acquaintance, exchange student or someone from a different culture — break bread and be blessed by community this Christmas season!




Ingredients:

3 Tbsp. coconut oil
1 Tbsp. garlic minced
2 onions diced
½ tsp. sea salt
1 red bell pepper, julienned
1 green bell pepper, julienned
1 orange bell pepper, julienned
1 celery stalk, diced
4 carrots, thinly sliced
4 chicken breasts, cooked and diced (may use shrimp, as photographed)
4 Tbsp. Thai red curry paste
2 shakes of red pepper flakes
4 cups chicken stock
2 cans coconut cream/milk
3 cups of baby kale or baby spinach fresh leaves
3 Tbsp. local honey (or your favorite honey)
2 Tbsp. tamari
1 Tbsp. apple cider vinegar
5 cups cooked wild rice (cook according to package)

Garnish:
1 fresh lime sliced
Fresh Thai Basil leaves
Cilantro chopped
Sea salt and pepper to taste

Directions:
  1. In sauté pan, heat pan until hot; add coconut oil when it sizzles with a drop of water added.
  2. Add onions, sauté for 3-4 minutes. Then, add garlic, ginger, salt, all peppers and carrots and celery gently stir another 3-4 minutes.
  3. Add chicken and Thai red curry paste and stir while sautéing until infused (about two minutes).
  4. Slowly stir in chicken stock and coconut milk. If using shrimp, add shrimp right before the kale/spinach and other ingredients. Stir in until cooked/pink color. Use medium heat/simmer so as not to scald the curry.
  5. When heated through, turn off heat and stir in kale, honey, tamari and cider until evenly distributed.
  6. Serve hot over rice. Garnish with lime, thai basil, cilantro and salt and pepper! Enjoy!  
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