Coconut Chicken Thai Curry – Cindy Leishman
Ingredients:
8 oz. boneless skinless chicken breast, chopped into 1″ pieces and seasoned with salt and pepper
2 T. coconut oil
2 zucchini, cut into 1/2″ X 2″ spears
1 red bell pepper
1 c. green onions, chopped (about 8 stalks)
half a yellow onion, sliced
1 tsp. ginger paste or (1″ piece ginger, grated)
2 cloves of garlic, grated
2 T. red thai curry paste
1 16 oz coconut cream (or coconut milk)
salt and pepper
red pepper flakes for garnish
2 c cooked rice
Instructions:
- Heat a wok or your largest skillet over high heat. Add 1 T. coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- With the heat still over high , melt another Tablespoon of coconut oil in the wok. Add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still fragrant. Add in the thai curry paste and stir to combine. Add in teh coconut milk and stir to combine. Add the chicken back in, and cook for another few minutes until heated thru.
- Spoon the coconut chicken thai curry over rice and serve warm. Top with red pepper flakes.