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thai coconut curry chicken

(2 ratings)
CookingMaven avatar
Recipe by
Leah Stacey
@CookingMaven
Huntsville, AL

This is a really great and delicious recipe. It is so easy to make. Don't shy away from it because of the curry. Thai curry is different than yellow Indian curry. I make it for dinner often, my whole family loves it! Tip: also if you have any fish allergies you can substitute the fish sauce for oyster sauce.

(2 ratings)
method Stove Top

Ingredients For thai coconut curry chicken

  • 1 can
    coconut milk
  • 1-2 Tbsp
    green curry paste
  • 3
    boneless, skinless chicken breast halves
  • 1-2 Tbsp
    fish sauce or oyster sauce
  • 2 Tbsp
    brown sugar, packed
  • 1-2
    bags of frozen asian veggies
  • salt to taste

How To Make thai coconut curry chicken

  • 1
    In a large saucepan or wok simmer the can of coconut milk and green curry paste, mixed in, over medium heat for 5 minutes
  • 2
    Cut up the chicken breast into bite sizes pieces. Add the pieces to the coconut and curry mixture, along with the brown sugar and fish sauce.
  • 3
    Mix it all together and let it cook for about 10 minutes.
  • 4
    When chicken is done cooking add the bag(s) of frozen Asian veggies.
  • 5
    Let turn up the heat a bit and cook until veggies are done. Then turn heat back to low.
  • 6
    Serve over your favorite rice. My favorites are Calrose rice and Jasmine rice.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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