Thai Curry Chicken

 We enjoy Thai Curry Chicken with broccoli.  The coconut milk and curry paste are simmered together to develop the flavors. Using chicken thighs adds an extra burst of chicken intenseness. The whole meal comes together quickly for family and friends.

Thai Curry Chicken

Ingredients:

1 tablespoon olive oil

4 chicken thighs, de-boned, cubed

14 oz can Thai kitchen coconut milk, unsweetened

2-3 tablespoons Thai Kitchen Red Curry Paste, to taste

1 tablespoon soy sauce

2 tablespoons brown sugar

1 small broccoli crown, cut into bite-sized pieces

 

  1. Cook chicken: Add olive oil to medium sized frying pan. Heat over medium-high heat. Add chicken and cook quickly, stirring constantly until chicken is browned on all sides. Remove from heat.
  2. Simmer coconut milk, curry paste and broccoli in large saucepan over medium heat for 5 minutes. Add soy sauce, brown sugar, and chicken. Simmer 15 minutes longer so the flavors can mix well and the broccoli is tender.

Bowl of Thai Curry Chicken

 

Note: Serve over rice or with riced cauliflower. You can substitute cooked peas for the broccoli. You can substitute shrimp for the chicken. Made enough for 3 hungry people in about 30 minutes.

For a printer friendly version, click here.

 

Thai Curry Chicken

Bonus: Doubled recipe, for 6 people

1-2 tablespoons olive oil

8 chicken thighs, de-boned, cubed

2 cans (14 oz) Thai kitchen coconut milk, unsweetened

4-6 tablespoons Thai Kitchen Red Curry Paste, to taste

2 tablespoons soy sauce

4 tablespoons brown sugar

2 small broccoli crowns, cut into bite-sized pieces

  1. Cook chicken: Add olive oil to medium sized frying pan. Heat over medium-high heat. Add chicken and cook quickly, stirring constantly until chicken is browned on all sides. Remove from heat.
  2. Simmer coconut milk, curry paste and broccoli in large saucepan over medium heat for 5 minutes. Add soy sauce, brown sugar, and chicken. Simmer 15 minutes longer so the flavors can mix well and the broccoli is tender.

Note: Serve over rice or with riced cauliflower. You can substitute cooked peas for the broccoli. You can substitute shrimp for the chicken.  Click here for a printer friendly version.

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