Thai Chicken Curry
A creamy and aromatic Thai-inspired curry made with chicken and a blend of spices. This dish is perfect for a weeknight dinner.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 tablespoons Thai curry pastered or green
- ●1 can coconut milk14 ounces
- ●2 cups nourishing brothchicken or vegetable
- ●2 tablespoons silky soy sauceor tamari
- ●1 tablespoon fish sauceoptional
- ●1 tablespoon brown sugaror to taste
- ●1/4 cup fresh cilantrochopped
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- 2
Add the chicken to the skillet and cook until browned, about 5-6 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the curry paste to the skillet and cook for 1-2 minutes, until fragrant.
- 5
Pour in the coconut milk, broth, and soy sauce, and stir to combine.
- 6
Return the chicken to the skillet and bring the mixture to a simmer.
- 7
Reduce the heat to medium-low and cook, covered, for 10-12 minutes, or until the chicken is cooked through.
- 8
Stir in the fish sauce and brown sugar, if using.
- 9
Season the curry with salt and pepper to taste.
- 10
Garnish with chopped cilantro and serve over rice or noodles.