COCONUT THAI CURRY CHICKEN

Chicken and veggies simmer in a sauce made from coconut milk flavored with Thai red curry paste with hints of lemongrass and ginger, topped with crunchy cashews. It combines all my favorite Thai flavors in a single recipe.

INGREDIENTS:

1 red bell pepper (julienne)

1 orange bell pepper (julienne)

1 medium onion (sliced)

8 ounces of fresh string beans (about two handfuls) (trimmed)

6-8 chicken tenders or 2 large chicken breasts (cubed)

1 tablespoon of coconut oil (divided)

1 14 ounce can of unsweetened coconut milk

2 tablespoons of brown sugar

1 heaping tablespoon of red Thai curry paste

2 cloves garlic minced

1/2 inch of fresh ginger grated

pinch of red pepper flakes

salt and pepper to taste

1 cup Basmati rice (cooked)

Julienne your veggies and set them aside in a bowl to move on to your chicken. I like cutting veggies and onions first and then moving onto meats, so you don’t have to clean the cutting board in-between.

Slice your chicken into 1-1 1/2 inch pieces, salt and pepper liberally, and get your skillet ready. Melt coconut oil in the pan over medium heat, and once very hot, add about half of your chicken and cook until golden brown on all sides. Remove and add the second batch. Overcrowding your skillet can result in the meat steam versus getting a nice golden brown. Do not worry about the pieces cooked all the way through; the meat will be simmering in the sauce later and will finish then. Set aside.

Add the remaining coconut oil to your skillet and toss in the onions and veggies. Give a good sprinkle of salt and pepper and let the veggies saute and become tender.

I like the string beans to have a slight crispness, so when they have reached that texture, add your chicken back to the skillet.

The sauce is where the recipe gets all the flavor. Shake your can of unsweetened coconut milk and pour it into a mixing bowl. Add in your brown sugar, red Thai curry paste, grated fresh ginger, minced garlic, a pinch of red pepper, and whisk it all together. Pour over the chicken, vegetables, and onions, lower heat and let the sauce simmer and reduce.

Here is where you can adjust flavors and spice levels. I use red Thai curry paste, which has red chili peppers, lemongrass, ginger, and garlic and has a moderate amount of heat. Red Thai curry tends to be less spicy than green Thai curry but slightly more than yellow Thai curry. Each curry paste has its unique blend of flavors and spices, but they would all work well with the coconut milk, so choose one that works with your spice tolerance level. Also, instead of red pepper flakes, use fresh ground pepper to lessen the heat.

The Basmati rice flavor is warm and nutty with a coconut hint, which perfectly complements the meal. While your sauce is simmering, get your choice of rice ready.

Plate this delicious Coconut Thai Curry Chicken dish over your rice and top with chopped cashews for an extra layer of flavor and crunch