Thai Coconut Curry Chicken and Vegetables
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Thai Coconut Curry Chicken and Vegetables

Cuisine Thai
Servings 6 servings

Ingredients

  • 2 tbsp coconut oil divided
  • 1 lb chicken cubed
  • 1 tsp fish sauce
  • 1 tbsp soy sauce
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup zucchini cut into thin strips
  • 1/2 yellow onion
  • 4 cloves garlic minced
  • 1 1/2 tsp ginger grated
  • 2 tbsp red curry paste
  • 1 1/2 cups Silk Almond Coconut Milk Unsweetened
  • 2 tsp curry powder

Instructions

  • Make jasmine rice according to directions.
  • Marinate chicken in fish and soy sauce while you preheat your pan with 1 tbsp coconut oil.
  • Cook chicken and set aside.
  • In preheated pan with 1 tbsp coconut oil, place onion and cook until translucent.
  • Add garlic and ginger and continue cooking for another 10 seconds until fragrant.
  • Add in the remaining vegetables and cook until tender with a fork. (covering with a lid will speed up this process)
  • Add in chicken.
  • In a separate pan heat red curry paste for less than a minute. Add Silk Almond Coconut milk and curry powder with a whisk until blended.
  • Heat until warm and then add to vegetables and chicken. Press everything into the curry to thoroughly coat everything.
  • Bring to boil and then reduce to a simmer and continue cooking for another 10 minutes.
  • Serve over a bed of jasmine rice.