Coconut Chicken Curry
An easy, weeknight meal with plenty of veggies. Serve it over jasmine rice, cauliflower rice, or eat it by itself. You can't go wrong!
Equipment
- Cutting board
- Good, sharp knife
- Measuring spoons
- Non-stick skillet
- Heat safe bowl
Ingredients
- 2 Tbsp Ghee or butter
- 1 lb Boneless, skinless chicken thighs cut into strips, or diced into 1" cubes
- 3 Tbsp Trinity Mix (onion, celery, bell pepper)
- 1 Tbsp Fresh garlic cloves leave these whole
- 3 whole Carrots peeled and sliced in 1/4" pieces
- 1 small Zucchini diced
- 1/2 medium Red Bell Pepper stem, seeds, and pith removed, then cut into strips or diced into 1/2" pieces
- 1 Tbsp Himalayan pink salt
- 1 Tbsp Ground black pepper
- 1 Tbsp Garlic Powder
- ½ tsp Ground Nutmeg
- 2 Tbsp Red curry paste Thai Kitchen makes a great one that you can find in most stores
- 1 can Coconut milk Again -Thai Kitchen has a great one. Just make sure you shake it well before you open it.
Instructions
- Wash your chicken. Pat dry and either slice into inch wide strips, or dice into 1" cubes. Season on both sides with about 1/4 Tbsp each of the salt, pepper, and garlic powder.
- Wash, dry, and chop all of your vegetables.
- Add 1 Tbsp of ghee or butter to the skillet and heat over medium high heat.
- When the oil is heated to where it looks like it's shimmering, add the chicken in an even layer. This will get a little pop-y, so be careful not to toss the chicken into the pan. Cook until golden brown, then flip to brown the other side.
- Remove the chicken from the oil when it's done cooking and set aside in a bowl or on a plate. Don't use a paper towel! You want to keep the juices from the chicken to add back to the pan later
- Turn the heat down to Medium and let the pan cool for a couple of minutes. Don't dunk it in water. It still needs to be hot.
- Add the remaining ghee or butter to the pan and let it come up to temp for about a minute.
- Add in your trinity mix and whole garlic cloves. Cook for about two minutes by themselves, until the onion starts to become translucent.
- Add in the carrots and cook for 5 minutes, stirring frequently enough that they don't stick to the bottom.
- Add in the diced zucchini and cook for about three minutes, stirring frequently.
- Add the red bell pepper and continue to stir and cook until all of the vegetables are tender enough to pierce with a fork. Don't overcook them - you don't want vegetable mush.
- Season vegetables with the remaining salt, pepper, and garlic powder.
- Add the ground nutmeg and stir well.
- Add the chicken back to the skillet.
- Add the 2 Tbsp of curry paste and mix well. You want to make sure all the vegetables and chicken are coated.
- Turn the heat off, but leave the skillet on the burner.
- Shake the can of coconut milk thoroughly before opening. The cream and the liquid separate as it sits on the shelf. This is completely normal! You just have to shake it for about 15 - 30 seconds to reincorporate.
- Pour the coconut milk into the pan, and mix well with the vegetables and chicken. What you should get is a golden sauce. Stir gently until the coconut milk warms up. You don't want it to boil, but you don't want it to be lukewarm either. The residual heat from the pan and the burner will be enough.
- Time to plate! Serve over jasmine rice, cauliflower rice, or it a bowl by itself.