My family loves curries and I don’t make them often enough. I especially love Thai food and this dish definitely has this vibe. It is extremely easy to make, it’s a beautiful color so it’s pleasing to the eye, and can be paired with either rice, cauliflower rice, or whatever your choice is. This recipe was a big hit in my house and I’d definitely make it again.
I used the recipe from tasteslovely.com and I don’t think I did anything differently.
Coconut Thai Chicken Curry
(Feeds 4 people with leftovers)
- 1 1/2-2 lbs boneless skinless chicken breasts, chopped into 1″ pieces, seasoned with salt and pepper
- 3+ tablespoons coconut oil
- 3 zucchini, cut into spears roughly 1/2″ x 2″ spears
- 2 red peppers, sliced with ribs and seeds removed
- 2 cups green onions, chopped
- 1 yellow onion, sliced
- 2″ fresh ginger, grated
- 4 cloves garlic, grated
- 4+ tablespoons red Thai curry paste
- 2 16 oz cans coconut milk
- Salt and pepper
- Red pepper flakes for garnish (if you like)
- 4 cups cooked rice (or whatever you like on the side)
- Heat a large (and I mean LARGE) skillet over high heat, then add about 2 tablespoons of coconut oil, melt and cook the chicken breast until golden brown on the outside, or cooked through. This will take about 8 minutes. Place the cooked chicken on a plate and set aside.
- In the same pan, melt another tablespoon of coconut oil, if needed. Add in all the vegetables and season with salt and pepper. Cook until they start to brown slightly, then add the garlic and ginger and cook until fragrant- about 30 more seconds. Add the curry paste and stir to combine. Add the coconut milk and stir to combine again. Let simmer for about 10 minutes to release some of the water and the curry thickens slightly. Add the chicken back in and cook until the chicken has warmed- only a few minutes more.
- Spoon the mixture over rice and top with red pepper flakes, if you like it a little spicy. Enjoy!