Ingredients for Awesome Thai Chicken Coconut Curry
- 2 cloves minced garlic
- 1 tablespoon vegetable oil
- 1 inch grated fresh ginger
- 2 tablespoons green curry paste
- 1 (13.5 ounce) can coconut milk, cream separated
- Water
- Salt
- 1 lemongrass stalk (optional)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup pineapple chunks
- chopped green onions, for garnish
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 2 cups cooked jasmine rice
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How to Make Awesome Thai Chicken Coconut Curry
- Heat 1 tablespoon of oil in a large wok or pan over medium heat. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
- Add 2 tablespoons of green curry paste, 1 inch of grated ginger, and the thick cream from the top of a 13.5 oz can of coconut milk. Whisk to combine.
- Pour in the remaining coconut milk (about 12 oz), 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 cup broccoli florets, 1/2 cup chopped cilantro, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and 1 lime (juiced). Whisk to combine.
- Bring to a gentle simmer and cook for 7 minutes. Discard the lemongrass stalk (if used). Add 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces) and 1 cup pineapple chunks. Cook until the chicken is cooked through and no longer pink (about 7-9 minutes).
- Serve hot over 2 cups cooked jasmine rice. Garnish with chopped green onions.
- Enjoy this incredibly flavorful and satisfying Thai Chicken Coconut Curry!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
86g
Fat
96g
Carbs
8g
