Skillet Thai Chicken Curry
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Thai Chicken Curry sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound boneless, skinless chicken thighs
- ½ teaspoon Diamond Crystal brand kosher salt
- Freshly ground black pepper
- 1 tablespoon coconut oil or fat of choice
- 1 small onion, chopped medium
- 1-2 tablespoons Thai curry paste, whichever color you prefer
- 1 cup full-fat coconut milk
- 10 ounces frozen mixed vegetables
- 2 tablespoons apple juice, skippable
- ¼ cup fresh basil leaves, thinly sliced
- 1 lime, cut into wedges (skippable)
Method
Slice the chicken into medium-sized chunks and season with salt and pepper.
Warm a medium saucepan over a medium burner until hot. Swirl in the coconut oil. When the oil is shimmering, brown the chicken and move to a separate plate.
Tip in the onions to the saucepan and sauté until translucent. Put back the chicken and juices to the pot, and add the curry paste to taste. (Start with 1 tablespoon and add more if needed later.)
Stir-fry until you can smell the rich aroma of toasted spices. Tip in the coconut milk and toss in the frozen veggies, squash, and apple juice (if using).
Raise the heat to high and bring the contents of the pot to a boil. Then, turn the heat down to medium-low and gently bubble the curry for 10 minutes or until the veggies are warmed through and the flavors meld. Taste for seasoning and adjust as needed.
Tip in the basil chiffonade and a squeeze of fresh lime juice (skippable) and serve over cauliflower rice or jasmine rice.
