Thai Coconut Curry Chicken

Leah Stacey

By
@CookingMaven

This is a really great and delicious recipe. It is so easy to make. Don't shy away from it because of the curry. Thai curry is different than yellow Indian curry. I make it for dinner often, my whole family loves it!
Tip: also if you have any fish allergies you can substitute the fish sauce for oyster sauce.


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Comments:

Method:

Stove Top

Ingredients

1 can(s)
coconut milk
1-2 Tbsp
green curry paste
3
boneless, skinless chicken breast halves
1-2 Tbsp
fish sauce or oyster sauce
2 Tbsp
brown sugar, packed
1-2
bags of frozen asian veggies
salt to taste

Directions Step-By-Step

1
In a large saucepan or wok simmer the can of coconut milk and green curry paste, mixed in, over medium heat for 5 minutes
2
Cut up the chicken breast into bite sizes pieces. Add the pieces to the coconut and curry mixture, along with the brown sugar and fish sauce.
3
Mix it all together and let it cook for about 10 minutes.
4
When chicken is done cooking add the bag(s) of frozen Asian veggies.
5
Let turn up the heat a bit and cook until veggies are done. Then turn heat back to low.
6
Serve over your favorite rice. My favorites are Calrose rice and Jasmine rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy