I love a tasty chicken curry recipe! Whether it’s Thai style or it’s an exotic Indian influence doesn’t matter to me. Just bring on those amazing spice combinations!
A must-have herb for topping off a Thai curry is fresh coriander. Coriander is also referred to as Chinese parsley and also known as cilantro. It looks like large flat parsley but it is much more flavorful. You can substitute regular curly parsley but it’s not the same.
This chicken curry is one of many that will be featured on this site. I just love this particular one for the simplicity.
Awesome if you have guests. Just pre-cut the meat and veggies, measure the condiments into little bowls so everything is ready to go. When you’re ready to feed your friends, dinner is ready in just a few minutes!
Makes 4 servings
(37% Fat, 8.5% Carbs, 54.4% Protein)
1 tbsp coconut oil
3-1/2 tbsp red curry paste
1-1/2 lb boneless skinless chicken thighs, cut in thin strips (I use pork tenderloin instead of chicken with great results too.)
1 medium onion, coarsely chopped
3 mini bell peppers (orange, red, yellow) cut in thin strips
1 tsp hot pepper flakes
grated rind of 1 medium lemon
1-3/4 cup canned coconut milk (full fat, unsweetened)
2 tbsp soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh cilantro
4 tbsp shredded, unsweetened coconut (optional)
In a large nonstick wok or skillet, heat the coconut oil over high heat; stir-fry the curry paste for about 30 seconds. It will be very fragrant. Stir, stir, stir!
Add the chicken and stir-fry over medium-high heat for about 3 minutes. Be sure to coat the meat all over. Stir in the onions and hot pepper flakes, stir-fry for another minute.
Add the bell pepper strips and lemon rind, stir-frying for another minute or until onions begin to soften.
Stir in the coconut milk, soy sauce and lemon juice. Bring to a boil. Cook for about 2-3 minutes until liquid is reduced slightly.
Place in 4 separate sloped platters and serve topped with the coriander. Tastes awesome with shredded coconut stirred in.
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