One-Pan Thai Coconut Chicken Curry (Printable Version)
Tender chicken and fresh vegetables simmer in coconut milk with Thai spices. #curry #onepan #chicken
# Ingredients:
→ Protein and Fats
01 -
1 tablespoon coconut oil
02 -
1 pound boneless, skinless chicken thighs
→ Vegetables and Aromatics
03 -
2 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
05 -
1 bunch green onions, chopped
06 -
1 red bell pepper, julienned
07 -
8 ounces green beans, trimmed and cut
08 -
2 medium carrots, sliced
→ Liquids and Spices
09 -
1 can (13.5 ounces) lite coconut milk
10 -
1/2 cup water or chicken broth
11 -
1 tablespoon curry powder
12 -
1 teaspoon ground turmeric
13 -
1 lime, juiced
14 -
1/2 teaspoon salt
→ Grain
15 -
1 cup white basmati rice
→ To Garnish
16 -
Fresh cilantro, chopped
17 -
Green onion, diced
# Steps:
01 -
Chop all vegetables. Mince garlic and grate ginger. Cut chicken thighs into bite-sized pieces.
02 -
Heat coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on both sides, about 4-5 minutes.
03 -
Stir in the minced garlic, grated ginger, chopped green onions, red bell pepper, green beans, and carrots. Sauté for 3-4 minutes until lightly softened.
04 -
Pour in lite coconut milk and water or chicken broth. Sprinkle in curry powder, ground turmeric, lime juice, and salt. Mix well. Bring to a simmer and cook for 12-15 minutes until vegetables are tender and chicken is fully cooked.
05 -
While curry simmers, cook basmati rice according to package instructions.
06 -
Serve curry hot over a bed of rice. Garnish with chopped fresh cilantro and diced green onion.
# Notes:
01 -
Customize the vegetable mix based on availability or preference.
02 -
Adjust heat level by increasing or decreasing curry powder.