Thai Curry Chicken

Thai Curry Chicken

By Bee’s Home Cookery
Follow my recipe for a quick and easy but very tasty recipe for Thai Yellow Curry Chicken! Almost as good as take-out, probably better than take-out, as this one is healthier and saves you lots of money if you cook this at home.
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Ingredients
  

  • 2 tbsp Cooking oil (avocado oil recommended)
  • 3 tbsp Thai yellow curry paste
  • 1 lb Diced chicken
  • 1 can Coconut milk
  • 2 tbsp Fish sauce
  • 2 tbsp Palm sugar (brown sugar or date syrup works. You may omit this if you don't want added sugar)
  • 1 Carrot (thinly sliced)
  • 3 Kale stalks (cut into squares)
  • 1 Red bell pepper (cut into squares)

Instructions
 

  • On a hot skillet or pan on medium heat, add the oil.
  • Then add the curry paste. Stir fry until curry paste is fragrant (about 2 mins).
  • Add the chicken and stir-fry for about 5 mins. Then add the fish sauce. Stir.
  • Add 1/2 can of coconut milk and the water. Stir.
  • Add the vegetables. Stir.
  • Cover the pan and cook for 10 mins until chicken is cooked through.
  • Add the remaining 1/2 can of coconut milk and palm sugar.
  • Stir and simmer for 5 mins. Serve with rice.
Keyword Chicken, Curry, Thai
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ABOUT THE AUTHOR

Bernadette Van Winckel

Hello! I’m Bernadette Van Winckel, the home cook and recipe developer behind Bee’s Home Cookery. My passion for food started in my grandmother’s kitchen, where I learned that the best meals are made with love and simple, quality ingredients.
What began as a weekend hobby sharing recipes with friends has grown into this culinary blog where I can share my kitchen adventures with food lovers around the world. I believe cooking should be accessible, enjoyable, and never pretentious.

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