This post was first published on December 20, 2016. I’ve since updated the recipe. It’s still a pretty easy and quick dish to make. It also includes more fresh ingredients.
The week leading up to a holiday is always awkward when it comes to cooking. I haven’t stopped thinking about what to make for Christmas dinner since the day after Thanksgiving. The awkwardness comes with the meals in between, because every meal after Thanksgiving is just a pregame for the next big holiday meal.
The week before Christmas is especially annoying because I don’t want to eat anything that is too similar to what I’ll be eating for Christmas dinner. This means that the holiday ingredients and flavors that I usually use around this time are off the table when it’s this close to the holiday, including sweet potatoes and anything cranberry really. This might just be me, but I really take Christmas dinner that seriously. This Thai Coconut Red Curry was the perfect solution. It’s an easy dish to double and keep over a few days to give yourself a cooking break. Plus, it still gives off the warm, comfort food feeling that we all want around this time of year.
The best part about curry dishes like this is that the leftovers are even better once all the flavors have had time to soak in.
The Curry
I love chicken thighs because they hold flavor so well. They do tend to be a little fattier in comparison to chicken breasts, but not so much that the dish is greasy or oily. If you prefer chicken breasts, you can certainly substitute. You can also use a combination of both thighs and breasts. Either way, the chicken should be sliced into strips or cubes for a shorter cooking time. The chicken can also be substituted with shrimp, or crispy tofu and mixed vegetables (and vegetable broth) for a completely vegetarian or vegan curry.
Thai Coconut & Red Curry Chicken
Chicken sautéed in coconut oil and coated in savory and slightly sweet coconut milk and red curry-based broth
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 2 to 3-inch pieces
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon coconut oil
- 2 red bell peppers, seeded and thinly sliced into 1 to 2-inch strips
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated or minced
- 3 teaspoons Thai red curry paste
- 1 cup chicken broth
- 1 13.6 fl. oz can coconut milk
- 1 tablespoon cornstarch
- 1 cup spinach, chopped
- ¼ cup fresh cilantro, chopped
- 1 teaspoon lime juice (or the juice of ½ lime, lightly squeezed)
Instructions
- Season chicken with salt and several turns of freshly ground black pepper. Heat coconut oil in a large everyday skillet or enameled cast-iron skillet. Cook chicken over medium high heat for about 10 to 12 minutes turning halfway through, until cooked thoroughly. Transfer chicken to a plate and set aside.
- Over medium-high heat, sauté red peppers in the remaining oil in the skillet for about 4 to 5 minutes until they begin to soften. Stir in onions and continue tossing for another 1 to 2 minutes. Add garlic and ginger cook for another few minutes, continuously stirring, until fragrant. Add red curry paste and toss to coat the vegetables.
- Slowly stir in chicken stock and coconut oil until combined and bring to simmer. Add the chicken and any of the juices that accumulated on the plate back to the pan.
- In a small bowl or mixing cup, mix cornstarch with about 2 large spoonfuls of the simmering liquid until fully combined into a thickened liquid. Stir the mixture into the simmering liquid and continue simmering for another 5 to 7 minutes. Stir in spinach, cilantro, and lime juice. Serve over rice.
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