Sweet, saucy, and comforting– That’s how I would describe this dish. I know what you were thinking though… Men are great that way too! *Waves to Caleb*
How, and why, have I stayed clear of you for so long? Why was I so scared to sip your warm juices? Okay, this is beginning to get weird. Seriously though! In all the casual conversations, ideas, and searches.. Curry is always there and I have automatically vetoed my attempt.
Walking through Whole Foods I decided to throw this little red paste into my cart. I googled a little from time to time and I learned that red curry seems to be the first answer for pleasing folks.
So you’re like, “what the heck is red curry?”
Red curry paste is red peppers that have been transformed into a paste like form with the common addition of garlic and lemongrass. The paste is thinned out with liquid to create this incredibly warm liquid goodness. From there, protein and vegetables can be added and simmered and it’s all served over a starch, such as rice.
You can find this little jar in your local grocer most likely in the ethnic section.
Not only is this chicken curry heavenly on the taste buds, but it’s ready in 30 minutes making it a staple for the busy weeknights. I can’t wait to hear what you think!
Thai Coconut Chicken Curry
- 1 tablespoon coconut oil
- 4 boneless, skinless, chicken thighs
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1/2 bag of fire roasted bell peppers*
- 2 tablespoons red curry paste
- 1 can full fat coconut milk
- 1 tablespoon coconut aminos
- Warm coconut oil in a large skillet. Season both sides of chicken with salt and pepper. Place the chicken in the skillet and cook thoroughly. Remove and set aside.
- In the same skillet, begin cooking the onion, garlic, and bell peppers. Season with salt and pepper and continue cooking for about 2-3 minutes.
- Add the curry paste, coconut milk, and coconut aminos to the skillet and slowly whisk all the ingredients together until the paste is dissolved.
- Return the cooked chicken to the pan, reduce heat, and simmer for about 5-7 minutes.
- Serve with your choice of rice and top with fresh snipped cilantro.
*Fire roasted bell peppers are often found in the frozen section. Should they not be available, substitute (1) red bell pepper, sliced.
3 thoughts on “Thai Coconut Chicken Curry”
Cant wait for fall will you be making soups?
I have some ideas up my sleeve! I love the season of the soups!
What a great recipe. I’m not the one who likes curry BUT this was awesome!