Thai Curry Chicken made with coconut milk simmered on the stove. One dish meal that incorporates vegetables into the curry. Serve with Basmati Rice or Cauliflower Rice. The Thai Curry Chicken comes together in the time it takes to make rice. Leftovers are excellent the next day!
Thai Curry Chicken Ingredients:
1/4 cup Olive Oil or Avocado Oil
1 package (1-2 lbs) skinless chicken breasts or thighs
1 vidalia onion, thinly sliced
2 Tablespoons chopped Garlic (5-6 cloves)
2 Tablespoons minced Ginger
2 Tablespoons Thai Red Curry Paste (Thai Kitchen or Mae Ploy Red Curry Paste in Jar)
1 can coconut milk (or coconut cream)
3 Tablespoons Fish Sauce
1 Tablespoon Honey
1 Head Cauliflower (cut into small florets)
1 Head Broccoli (cut into small florets)
1 bag Cole Slaw
1 Lime, Juiced (1 Tablespoon)
1/2 cup chopped fresh basil (or 1 Tablespoons dried)
1/2 cup chopped cilantro (or 1 Tablespoons dried)
Thai Curry Chicken Instructions:
- Start your Basmati Rice (1 cup rice, 1.5 cups water).
- Heat the oil in a large skillet on high.
- Add chicken to pan and sauté until slightly brown.
- Add onion, garlic, ginger and sauté until onion is very tender, about 7 minutes.
- Turn heat down on skillet to medium-high. Add the curry paste and cook about a minute until the paste is covering the ingredients in the skillet.
- Add coconut milk, fish sauce, and honey to the skillet.
- Stir to combine, bring to almost a boil, and then turn the heat down to medium-low and simmer for 30 minutes.
- Add the broccoli, cauliflower and Cole slaw to the skillet. Simmer for 10 minutes until the vegetables are tender.
- Turn off heat, and allow the curry to rest for 10 minutes.
- Add the lime juice, basil and cilantro right before serving.
- Serve Thai Curry Chicken in bowls over basmati rice (or cauliflower rice)