Coconut Chicken Thai Curry
I love Thai food, and I get excited every time I make a new Thai dish! This recipe is absolutely delicious, not too spicy, and very easy to prepare.
8 ounces boneless skinless chicken breast, chopped into 1-inch pieces, seasoned with salt & pepper
2 Tbsp. coconut oil, divided
2 zucchinis, cut into 1/2 x 2-inch spears
1 red bell pepper, ribs and seeds removed, sliced
1 cup green onions, chopped (about 8 stalks)
Half a yellow onion, sliced
1 tsp. ginger paste (or 1-inch piece of fresh ginger, grated)
2 garlic cloves, grated or finely minced
2 Tbsp. red Thai curry paste
1 16 oz. can coconut cream (or coconut milk)
Salt & pepper
Red pepper flakes for garnish (if you like it spicy)
2 cups cooked rice, for serving
Heat a wok or large skillet over high heat.
Add 1 Tbsp. coconut oil and cook the chicken breast until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still on high, melt another Tbsp. of coconut oil in the wok/skillet. Add in all the vegetables and season with salt and pepper.
Cook the vegetables until they start to brown slightly on the edges, but are still crisp and tender, about 6-8 minutes, stirring occasionally.
Add the garlic and ginger, cook for 30 seconds until fragrant.
Add in the Thai curry paste and stir to combine.
Add in the coconut cream/milk and stir to combine.
Add the chicken back in and cook for another few minutes until heated through.
Spoon the Coconut Chicken Thai Curry over rice and serve warm.
Top with red pepper flakes if you like more spice