Thai Chicken Curry
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 tablespoon canola oil
- 2 lbs chicken breasts, cut into 1/2 inch chunks
- 1 (14 ounce) can light coconut milk
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (8 ounce) can tomato paste
- 1⁄2 onion, diced
- 4 garlic cloves, minced
- 2 large potatoes, cubed
- 3 carrots, diced
- 1⁄4 cup peanut butter
- 1 tablespoon sugar
- green curry, to taste
- chile, paste to taste
- cilantro (to garnish) or Thai basil (to garnish)
- chopped peanuts (to garnish)
directions
- Season chicken pieces with salt and pepper.
- Heat oil and curry in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more.
- Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Add potatoes and carrots.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add chile paste to taste.
- Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
- Serve over prepared jasmine rice.
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