Sunday, December 31, 2017

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil
1 onion, diced
3 cloves garlic, minced
1 tbsp ginger, minced
1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)
salt and pepper
1 lb chicken thighs, cut into pieces
3 tbsp red curry paste
1 can coconut milk
2 tbsp coconut sugar
1 tbsp tamari
2 tsp ground turmeric
1 red bell pepper, diced
1 green bell pepper, diced
1 ripe mango, cubed
1/4 cup peas
juice of 1 lemon
1/4 cup cashews
fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.
2. Add chicken and stir.
3. Add red curry paste and stir, and cook for 2 minutes more.
4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.
5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.
6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.
7. Garnish with cashews and cilantro and serve over rice.

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