Crockpot Coconut Thai Curry Chicken Shuangy's Kitchensink Recipe from www.pinterest.com
Introduction
If you're looking for a delicious and flavorful dish to spice up your weeknight dinners, look no further than this Thai curry recipe with chicken. This dish is perfect for those who love rich and creamy curries with a little bit of heat. The best part? It's surprisingly easy to make at home. So, gather your ingredients and let's get cooking!
Ingredients
Here's what you'll need to make this Thai curry recipe with chicken:
1 lb. boneless, skinless chicken breast or thighs
1 tbsp. vegetable oil
1 onion, diced
3 garlic cloves, minced
1 tbsp. fresh ginger, grated
2 tbsp. Thai red curry paste
1 can (14 oz.) coconut milk
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup green beans
1 tbsp. fish sauce
1 tbsp. brown sugar
Salt and pepper to taste
Fresh cilantro, chopped
Lime wedges
Instructions
Now, let's get started with the instructions for making this delicious Thai curry recipe with chicken: 1. Begin by preparing the chicken. Cut it into bite-sized pieces and season with a little bit of salt and pepper. 2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside. 3. In the same skillet, add the diced onion, minced garlic, and grated ginger. Cook for a few minutes until the onion is translucent and the mixture is fragrant. 4. Add the Thai red curry paste to the skillet and stir well to combine with the onion mixture. Cook for another minute or two until the curry paste is fragrant. 5. Pour in the can of coconut milk and stir well to combine with the curry paste mixture. Allow the mixture to come to a simmer. 6. Add the sliced red and green bell peppers and the green beans to the skillet. Stir well to combine with the curry mixture. 7. Add the fish sauce and brown sugar to the skillet and stir well to combine. 8. Add the cooked chicken back into the skillet and stir well to coat with the curry mixture. 9. Allow the curry to simmer for 10-15 minutes until the vegetables are tender and the chicken is cooked through. 10. Taste the curry and adjust the seasoning as necessary with salt and pepper. 11. Serve the curry hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition
If you're curious about the nutritional value of this Thai curry recipe with chicken, here's a breakdown of the main ingredients:
Chicken: Chicken is a great source of lean protein, which is essential for building and repairing muscle tissue. It's also a good source of vitamins and minerals like niacin, phosphorus, and selenium.
Coconut milk: Coconut milk is high in calories and fat, but it's also a good source of healthy saturated fats that can boost heart health. It's also rich in vitamins and minerals like iron, magnesium, and potassium.
Bell peppers: Bell peppers are low in calories but high in vitamins and minerals like vitamin C, vitamin A, and potassium. They're also a good source of fiber.
Green beans: Green beans are low in calories but high in fiber, vitamins, and minerals like vitamin C, vitamin K, and folate. They also contain antioxidants that can help reduce inflammation in the body.
Thai red curry paste: Thai red curry paste is a blend of chili peppers, garlic, lemongrass, and other spices. It's high in capsaicin, a compound that can boost metabolism and reduce inflammation.
Overall, this Thai curry recipe with chicken is a tasty and nutritious meal that's perfect for any day of the week. Enjoy!
