Thai Curry Chicken
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.
Video
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.