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

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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

  • 1In a large saucepan or wok simmer the can of coconut milk and green curry paste, mixed in, over medium heat for 5 minutes
  • 2Cut 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.
  • 3Mix it all together and let it cook for about 10 minutes.
  • 4When chicken is done cooking add the bag(s) of frozen Asian veggies.
  • 5Let turn up the heat a bit and cook until veggies are done. Then turn heat back to low.
  • 6Serve 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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