This Thai coconut chicken curry is the perfect add to your new year rotation.
If you’re looking for some lighter fare for the new year, this recipe should be on your to try list. It’s a Thai recipe that is loaded with veggies, and has lots of unique flavor.
Lindsey Hargett shares how to make Thai coconut chicken curry. You can make your own curry paste if you’re feeling adventurous. Otherwise, you can find it in stores and make dinner prep even faster.
Find more recipes from Lindsey on Instagram, @lkcooking, or at www.lkcooking.com.
Thai Coconut Chicken Curry
- 4 tablespoons coconut oil, divided
- 4-6 boneless, skinless chicken thighs (can omit and use extra veggies)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 small onion (or half 1 large onion), sliced into thin strips
- 4 cloves of garlic, minced
- 2-4 tablespoons of curry paste (can use red, yellow or green), depending on spice level
- 2 cups cauliflower florets, cut into about 1” pieces
- 1 8 oz package mushrooms, sliced
- 2 carrots, sliced
- 1 zucchini or summer squash, cut into half moon shapes
- 1 15 oz can full-fat coconut milk
- 2 tablespoons fish sauce (optional, but highly recommended!)
- 1 tablespoon coconut or brown sugar
- Optional add-ons: cooked jasmine rice, chopped cilantro, fresh lime
1. Heat 2 tablespoons of coconut oil in a large pot over medium high heat. Season each chicken thigh with salt, pepper, garlic and onion powder.
2. Sear both sides of the thighs in the pan, turning once each side is golden. Remove from the pan. They won’t be cooked through all the way at this point, but don’t worry! They will finish cooking later.
3. Add the remaining 2 tablespoons of oil into the pan (still on medium high heat). Sauté the diced onion for about 3-4 minutes, until softened. Add in the minced garlic and cook for 30 seconds.
4. Add in the desired amount of curry paste, and stir to combine. Cook for an additional 30 seconds, until fragrant.
5. Stir in the cauliflower, mushrooms, carrots, and zucchini. Sauté for 5-7 minutes, or until the veggies have started to soften slightly. Add the chicken thighs back to the pan.
6. Pour in the can of coconut milk, fish sauce, and sugar, then stir to combine.
7. Bring the curry to a boil, then lower the heat to medium low. Keep it at a low simmer for about 10-15 minutes, or until the veggies are tender but not mushy and the chicken shreds easily.
8. Serve over rice, and top with cilantro and lime