Thai Chicken Curry
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Ingredients
- 2 boneless, skinless chicken breast cut into 1-inch pieces
- 2 Tbsp olive oil
- 2 zucchini quartered lengthwise and chopped
- 1/2 red bell pepper sliced
- 1 onion chopped
- 1/4 cup chopped green onions
- 1/2 cup mixed vegetables (broccoli, cauliflower, carrots, mushrooms, green beans, etc.)
- 1 tsp ground ginger
- 2 cloves minced garlic
- 1 4 ounce jar red Thai curry paste
- 1 14 ounce can coconut cream
- 2 tsp fish sauce
- 1 Tbsp chopped cilantro
- juice of 1 lime
Ingredients
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Instructions
- Heat a wok or skillet over high heat. Add 1 tablespoon oil and stir fry the chicken until cooked. Transfer the cooked chicken to a plate.
- With the pan still over high heat, add another tablespoon of oil. Add in all the vegetables (except green onions and cilantro). Stir fry the vegetables until they start to brown slightly on the edges.
- Add the garlic and ginger, cook for 30 seconds until fragrant, then add the curry paste and stir to combine.
- Pour in the coconut milk and add the fish sauce and stir to combine. Add the cooked chicken, green onions, and cilantro to the pan and bring to a boil.
- Reduce heat and simmer for 5 – 10 minutes. Serve over rice.