Thai Coconut Curry Chicken

1
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.

Rating:

★★★★★ 2 votes

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

How to Make Thai Coconut Curry Chicken

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.

Printable Recipe Card

About Thai Coconut Curry Chicken

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



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