Better Than Take-out Thai Chicken Curry

Creamy and savory this Thai chicken curry recipe is one of my favorites. Serve with naan or basmati rice, prepared in a single skillet, with sweet aromatic spices and coconut cream, this dish is perfect for lunch or dinner. Tastier and healthier than takeout.  Give this delicious recipe a try.

Thai Chicken Curry

total cooking time: 45 mins serves: 3-4

items I used for this recipe

ingredients

• 1 lb skinless boneless thighs
• 1 large onion, diced
• 1  cup carrots, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 2 tsp ground coriander
• 2 tbsp Thai red curry paste
• 13 oz can coconut milk
• 3-4 serving of rice or naan bread
• parsley for garnish

directions

1. turn on the oven to 400 degrees
2. in a skillet on medium/high heat
3. brown onions, set aside
4. add chicken to skillet, sear and finish in the oven, 8-10mins
5. remove chicken, add garlic, ginger, and coriander 
6. cook for a few minutes, stirring frequently 
7. add coconut milk, carrots, onions and curry paste
8. finish with salt and pepper
9. stir and combine, reduce heat and let it boil for five minutes
10. garnish with parsley
11. serve with rice or naan bread

Enjoy!

Wishing you a happy family and home. 

Thanks for visiting. Remember to subscribe to receive new recipes and home ideas. 

xx J