Thai Coconut Chicken Curry
This is the ultimate Thai curry comfort food! It can easily be modified to use whatever vegetables you have on hand, and can even be vegetarian or vegan with no sacrifice to the amazing flavor!
- 2 tablespoons coconut oil divided
- 4-6 boneless skinless chicken thighs can omit and use extra veggies, or chicken breasts
- 2 teaspoons curry powder plus more to taste
- 2 teaspoons salt plus more to taste
- Freshly ground black pepper to taste
- 1 small onion or half 1 large onion, diced small
- 4 cloves garlic minced
- 2-4 tablespoons curry paste can use red, yellow or green, depending on spice level preference
- 2 cups cauliflower florets cut into about 1” pieces
- 1 8 oz package mushrooms sliced
- 2 carrots sliced
- 1 zucchini or summer squash cut into half moon shapes
- 1 can full-fat coconut milk
- Optional add-ons: cooked jasmine rice, chopped cilantro, fresh lime
Heat 1 tablespoon of coconut oil in a large pot over medium high heat. Season each chicken thigh with salt, pepper, and curry powder.
Sear both sides of the thighs in the pan, turning once each side is golden. Remove from the pan. They won’t be cooked through all the way at this point, but don’t worry! They will finish cooking later.
Add the remaining 1 tablespoon of oil into the pan (still on medium high heat). Saute the diced onion for about 3-4 minutes, until softened. Add in the minced garlic and cook for 30 seconds.
Add in the desired amount of curry paste, and stir to combine. Cook for an additional 30 seconds, until fragrant.
Stir in the cauliflower, mushrooms, and carrots. Saute for 6-7 minutes, or until the veggies have started to soften. Add in the zucchini and saute for 3-4 minutes. Add the chicken thighs back to the pan.
Pour in the can of coconut milk and stir to combine.
Bring the curry to a boil, then lower the heat to medium low. Keep it at a low simmer for about 10-15 minutes, or until the veggies are tender and the chicken shreds easily.
Serve over rice, and top with cilantro and lime.