Thai Curry Chicken with Rice
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish Chicken
- Cuisine: Thai
Ingredients
- 1 can Coconut Milk, full fat (let it settle a few days in your kitchen)
- 1 to 3 tablespoons Curry Paste, to taste, jarred or home-made
- 1 onion, sliced lengthwise
- 2 or 3 bell peppers, thinly sliced, Red, Green, Yellow, and/or Orange
- a handful of Snow peas or green beans
- 2 chicken breasts, about 3/4 pound, sliced thinly
- 2 teaspoons palm or brown sugar
- 1 teaspoon fish sauce
- 1 lime for serving
Instructions
Prepare your chicken and vegetables. Heat a large pan over medium-high heat. Open coconut milk and scrape the congealed coconut oil into the pan. (If there is no coconut oil on top, simply add about 1/2 cup of the coconut milk.)
Add curry paste and let cook for a minute or two, stir, then on one side of the pan add chicken and on the other the vegetables. Stir each pile to coat in the curry and spread out, allowing to cook for a few minutes.
As the chicken begins to turn white on all sides and the vegetables start to become a bit tender, add the coconut milk, sugar, and fish sauce and simmer until the chicken is cooked through and the sauce is of the desired consistency.
Since Thai curries are traditionally rather thin and soupy, this takes just minutes. If too thick, add a little water.
Serve with rice and lime.
Note: For a thick curry, either:
- Remove the chicken and vegetables (so they don’t overcook) and reduce the sauce.
- Reduce the coconut milk before cooking.
- Use coconut cream (found in the Asian aisle, not cream of coconut, commonly used for adult beverages).