Make the most of Spring vegetables with this Thai chicken curry. It’s simple, fresh, and full of nutritious ingredients. Serve this creamy and fragrant stew over white or brown rice.
Photo credit: © Eatwell101.com
Ingredients you’ll need
Skinless chicken breasts
Olive or coconut oil
Salt and cracked black pepper, to taste
Large onion
Garlic
Fresh ginger
Red bell pepper
Spring vegetables: asparagus, green peas, snap peas…
Curry powder
Ground cumin
Chicken stock or vegetable stock
Coconut milk
Cilantro for garnish
Lime wedges, for garnish
Photo credit: © Eatwell101.com
How to make Thai Chicken Curry
Season chicken pieces with salt and black pepper. Heat oil in a large pot over medium heat. Add the chicken and lightly brown.
Add the onion, garlic, ginger, bell pepper, asparagus, green peas, and snap peas and cook about 5 -10 minutes. Add the curry powder and cumin, the stock, cover, and simmer gently for about 10-15 minutes.
Add the coconut milk, and simmer gently, uncovered, until the sauce is thickened. Serve over rice, garnish with lime wedges and chopped cilantro.
Photo credit: © Eatwell101.com
Thai Chicken Curry
This Thai Chicken Curry is a simple dinner that is fresh, and full of nutritious ingredients.
- 2 lbs (1kg) skinless chicken breasts, cubed
- 3 tablespoons olive or coconut oil
- Salt and fresh cracked black pepper, to taste
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 piece of fresh ginger, peeled and grated
- 1 red bell pepper, minced
- 4 cups fresh spring vegetables: asparagus, green peas, snap peas...
- 2-3 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 ½ cups (350ml) chicken stock or vegetable stock
- 1 cup (240ml) coconut milk
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges, for garnish
Instructions
- Season chicken pieces with salt and black pepper. Heat oil in a large pot over medium heat. Add the chicken pieces in batches and lightly brown. Remove and transfer to a plate, and continue cooking all the chicken the same way. Avoid crowding the pot because the chicken will steam instead of browning.
- Add the onion, garlic, and ginger to the pot and cook about 5 minutes, until softened. Add the bell pepper, asparagus, green peas, and snap peas. Cook another few minutes.
- Add the chicken back to the pot. Add the curry powder and cumin. Cook, stirring for 1 minute. Add the stock, cover the pot and simmer gently, stirring occasionally for about 15-20 minutes. The chicken should be cooked through.
- Add the coconut milk, and simmer gently uncovered for 5 minutes, stirring until the sauce is thickened. Serve over rice, with lime wedges and chopped cilantro for garnish. Enjoy!
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