Tuesday, May 28, 2013

Thai Curry Chicken

I may have died and gone to heaven! This is so incredibly good. Must make. Again and again and again.

Thai Curry Chicken
Ingredients (Serves 4 people):
  • 1 pound boneless, skinless chicken thighs
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • 1 tablespoon coconut oil or fat of choice
  • 1 small onion, chopped medium
  • 2 tablespoons red or green Thai curry paste (whichever color you prefer)
  • 2 cup full-fat coconut milk
  • 1 C chopped broccoli
  • 1 C chopped zucchini
  • 1 C chopped mushrooms
  • 1 carrot, grated
  • ¼ cup cilantro, chopped
Cut the chicken into medium-sized chunks and season with salt and pepper.
Heat the coconut oil over medium heat in a medium saucepan.
When the oil is shimmering, brown the chicken…
and transfer to a separate plate.
Add the onions to the saucepan and sauté until translucent.
Return the chicken and juices to the pot, and add the curry paste to taste.
If you don’t like spicy, just use 1 tablespoon.
Stir-fry until you can smell the rich aroma of toasted spices.Pour in the coconut milk…and toss in the veggies.
Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and simmer the curry for 5 minutes or until the veggies are cooked through and the flavors meld. Taste for seasoning and adjust as needed. Add the cilantro.
You can serve over rice or eat like a soup. Seriously so good! 

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