Once in awhile I still miss a good Thai dish and this Thai Curry Chicken dish completely satisfies that craving. What I love about this dish, besides the fact that it only took 15 minutes to cook, is that you can easily change it up each time. Try adding different veggies like bok choy, carrots, scallions, red peppers, etc. or make it with shrimp or scallops instead of chicken. Yum! By the way, I heard Whole Foods is having a sale on their Wild shrimp on Friday. I just might have to make this again for the weekend!
Here’s what you need:
- 2 tbsp coconut oil
- 1-1.5 lb chicken breast, chopped into cubes
- 1-2 tbsp Red Thai Curry Paste (you can get this at Publix or Whole Foods)
- 1 can coconut milk (I use Trader Joe’s can light)
- 1 head of broccoli or about 4 cups (I used Trader Joe’s pre-cut organic broccoli)
- 4 cups of mushrooms (I used 2 precut boxes and chopped them even smaller)
- 1 small purple onion
- 1- 1 1/2 tsp celtic sea salt
- pepper, to taste
- dash of lemon juice
Here’s what you need to do:
- Heat 1 tbsp coconut oil in a saute pan over medium heat, until pan is hot and oil is melted.
- Add the chicken breast to the hot pan and cook for 1 minute on each side (chicken will still be raw in the middle).
- Remove chicken from the pan and transfer to a plate or bowl.
- Add the remaining oil to the hot pan and add veggies. Toss to coat and cover pan with a lid. Cook for 5-10 minutes.
- Add the curry paste and then, using a whisk, stir in the coconut milk and combine. Increase the heat to medium-high and bring the mixture to a simmer. Once the curry begins to simmer, add the chicken back to the pan. Cook on low for 10 minutes and turn the stove off and let it sit for a few minutes. The longer it sits, the more the flavor soaks in. Enjoy!