Create a robust curry without numerous spices. Here, chicken is quickly braised in silken coconut milk flavored with curry paste that’s sold in most supermarkets.
Curried Thai chicken
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PREP TIME
10 min
Makes
4 servings
* PLUS Cooking time: 23 minutes
Ingredients
- 398-mL can coconut milk
- 2 tsp curry paste , or curry powder
- 4 skinless, boneless chicken breasts , or 8 thighs
- 1/2 small head cauliflower
- 1 large red bell pepper , or 2 small zucchini or both
Instructions
- Pour coconut milk into a large wide saucepan. Add curry paste and bring to a boil over medium heat, stirring until blended. When sauce comes to a boil, add chicken. Cover and reduce heat to medium-low so sauce is just simmering. Simmer for 10 minutes, turning chicken partway through.
- Meanwhile, break cauliflower into florets, about 5 cups. Seed pepper. Cut pepper or zucchini into julienne strips. After chicken has simmered 10 minutes, remove to a plate. Add cauliflower and pepper to sauce. If using zucchini, don’t add at this point. Place chicken on top of vegetables. Cover and continue cooking until vegetables are almost done, about 5 minutes.
- Remove chicken and vegetables to a warm platter and cover. Increase heat to medium-high and boil sauce, stirring frequently, until thickened, about 8 minutes. If using zucchini, stir into sauce. Turn off heat and let stand, covered, 1 minute. Pour sauce over chicken and vegetables. Serve over rice and sprinkle with shredded basil or coriander.
Nutrition (per serving)
- Calories
- 343,
- Protein
- 30.6 g,
- Carbohydrates
- 8.2 g,
- Fat
- 22 g,
FILED UNDER: Dinner one pot stovetop vegetables world cuisine
