After i graduated i spent 5 weeks in Thailand on a missions trip. The food there was by far my favorite international food i have tried so far. I have tried to replicate several dishes…but its never as good!
The only exception is this coconut curry. It is a wonderful recipe that my sister passed to me. Its quick, easy and delicious!
What you will need:
2 large Boneless chicken breasts. Thawed and cubed
2 cans of coconut milk
1 cup Chicken Stock
About 1/2 a jar of red curry paste (in the Asian section of the grocery store)
2 tablespoons butter
Veggies (you can pretty much use anything you have in your fridge)
I usually serve this curry over rice, but you can eat it plain too!
First, you’ll want to chop all your veggies.
Now you can add the zucchini. Cook 5 more minutes or until tender.
Add the coconut milk, chicken stock and curry paste. You might need to adjust the amount of curry paste based on how spicy you like it. Let that simmer on low heat.
Heat the coconut oil in a pan. Toss in the chicken and cook a couple minutes without stirring. Then flip it and cook a couple more minutes till you don’t see any pink.
Add the chicken to the rest of the pot and its good to go!
I like to squeeze some lime juice to finish.
I hope you enjoy!