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.
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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
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Thai Chicken Curry
This Thai Chicken Curry is a simple dinner that is fresh, and full of nutritious ingredients.
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!
Nutrition
Nutrition information for this recipe.
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