thai coconut curry chicken
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.
prep time
cook time
method
Stove Top
yield
Ingredients
- 1 can coconut milk
- 1-2 tablespoon green curry paste
- 3 - boneless, skinless chicken breast halves
- 1-2 tablespoon fish sauce or oyster sauce
- 2 tablespoons brown sugar, packed
- 1-2 - bags of frozen asian veggies
- - salt to taste
How To Make thai coconut curry chicken
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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
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Step 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.
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Step 3Mix it all together and let it cook for about 10 minutes.
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Step 4When chicken is done cooking add the bag(s) of frozen Asian veggies.
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Step 5Let turn up the heat a bit and cook until veggies are done. Then turn heat back to low.
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Step 6Serve over your favorite rice. My favorites are Calrose rice and Jasmine rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Culture:
Asian
Tag:
#Quick & Easy
Keyword:
#coconut
Keyword:
#stir-fry
Keyword:
#thai
Keyword:
#asian
Ingredient:
Chicken
Diet:
Dairy Free
Method:
Stove Top
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